Fatted Hansel Chicken: or Braised Chicken Tenderloin with Asparagus and Mushroom Sauce
- 1/2 cup shredded Manchego cheese
- 1 cup diced mushrooms (shiitake and crimini)
- 1 cup artichoke hearts (roughly chopped)
- 1/2 cup heavy whipping cream
- 1/2 cup half and half
- 1/2 stick butter
- white pepper
- 1 clove minced garlic
- Sacrificial Virgin Olive Oil
- salt, seasoning
- 8-10 pieces of chicken tenderloin
In a saucepan, on medium head, add the butter, mushrooms, white pepper, and garlic. When the mushrooms and garlic begin to smell really good, add the cream, half & half, artichokes, and cheese. Cover and let this simmer while you prepare the chicken.
Pat the chicken tenderloins dry and dust them with seasoning (I used a rosemary, garlic, pepper blend). In a large oven-proof skillet on high heat, add the olive oil. Sear the outside of the chicken on both sides (this shouldn’t take long for small tenderloins). Finish the chicken in a 400° oven.
Serve it forth to Hansel. Feel his finger to see if he is fat.
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