The Hamilton Spectator

Lemony chicken tenders are a tangy treat


A bright, lemon sauce flavours 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 1/4to 1/2-inch thick.

■ You can use any type of mushroom.


3 Prepare all the ingredient­s.

2 Make rice and set aside.

1 Make chicken.

Shopping List

To buy 3/4 pound chicken tenderloin, 1 container sliced mushrooms, 1 jar minced garlic, 1 bottle white wine, 1 container cornstarch, 1 small bottle capers, 1 package microwavea­ble brown rice, 2 lemons, 1 bunch parsley (optional garnish), 1 bag washed, ready-to-eat spinach. Staples canola oil, butter, salt and black peppercorn­s.


■ 3/4 pound chicken tenderloin

■ 1 tablespoon butter

■ 1 cup sliced mushrooms

■ 2 teaspoons minced garlic

■ 1/2 cup dry white wine

■ 2 tablespoon­s water

■ 2 teaspoons cornstarch

■ 2 tablespoon­s lemon juice

■ 2 tablespoon­s drained capers

■ 2 tablespoon­s chopped parsley (optional garnish)

■ 2 lemons cut into wedges for garnish

Flatten tenderloin­s to about 1/4- to 1/2-inch thick with the bottom of a heavy skillet or a meat bat. Heat butter in a large non-stick skillet over medium-high heat. Add the chicken and brown for two minutes per side.

A meat thermomete­r should read 165 F. Divide between two dinner plates and add the mushrooms and garlic to the skillet. Sauté two minutes.

Spoon the mushrooms over the chicken. Add the white wine to the skillet, scraping up the brown bits in the bottom of the skillet. Mix the corn starch into the water and add to the skillet. Stir constantly until sauce is thick. Add the lemon juice and capers. Mix well and spoon sauce over chicken. Add parsley on top. Serve lemon wedges on the side. Yield two servings.


■ 1 package microwave brown rice (1 1/2 cups cooked)

■ 3 cups washed, ready-to-eat spinach

■ teaspoons canola oil

■ Salt and freshly ground black pepper

Microwave rice according to package instructio­ns. Measure 11/2 cups rice and reserve the remaining rice for another meal. Add spinach and oil to the warm rice. Stir until the spinach starts to wilt, about 1 to 2 minutes. Add salt and pepper to taste. Yield two servings.

 ?? ?? A bright, lemon sauce flavours delicate chicken tenderloin­s in this quick dinner.
A bright, lemon sauce flavours delicate chicken tenderloin­s in this quick dinner.

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