Boneless Chicken Tenderloins or Boneless Chicken Fillets
2 TBLS Olive Oil
1/4 tsp freshly ground black pepper
2 shallots, chopped
4 garlic cloves, minced
1/2 cup white wine (your choice, dry or white)
1 1/2 cups chicken broth (not bouillon)
1/2 tsp tumeric
1/2 cut heavy whipping cream
3 TBLS chopped fresh flat-leaf parsley leaves
1/2 cup parmesan cheese – shredded
Cook your boneless chicken filets or tenderloins in Olive Oil over high heat for 3 – 4 minutes on each side or until cooked through and golden. Salt and Pepper the chicken while cooking. Once cooked, remove the chicken to a plate and cover to keep warm.
Turn the heat down to medium and add the chopped garlic and the chopped shallots to the fry pan and cook until tender ~ 2 to 3 minutes.
By the way…. this is a shallot:
it comes in a package that looks like this: 🙂
Then add the white wine….with a wooden spoon, scrape all the brown bits from frying the chicken from the bottom of the pan.
Cook until the wine is partially evaporated. Add the chicken broth and tumeric. Bring the mixture to a simmer and cook for about 10 minutes (or until liquid is reduce by about half.) Add the cream, salt and pepper. Add the parmesan cheese. Simmer for a minute or two to blend the flavors. Stir in the parsley….
Spoon some of the sauce over the chicken…
Mix the rest of the sauce into your favorite pasta (along with a little extra parmesan 🙂
Serve with your favorite vegetable…
we just opened some cans tonight 🙂 but if I was more ambitious, I might have steamed some broccoli & cauliflower or stirfried some veges like squashes and such….but I was in a hurry to watch American Idol… 🙂