By Linda Gassenheimer From Tribune News Service
A bright, lemon sauce flavors delicate chicken tenderloins in this quick dinner. Tenderloins, or tenders, are a secondary muscle that lies directly under the chicken breast. As the name suggests, they’re very tender and need only a few minutes to cook. White wine and capers add to the lemony sauce for a tangy treat.
The tenderloins are flattened to about 1/4-1/2-inch thick. This can be done with the bottom of a heavy skillet or meat bat. Be careful not to press too hard. The chicken flesh may shred.
Helpful Hints
- You can use boneless, skinless chicken breast instead of tenderloin. Be sure to flatten them to 1/4- to 1/2-inch thick.
- You can use any type of mushroom.
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