- 8 chicken tenders
- 2 cloves of garlic sliced
- 2 tablespoons chopped shallot
- 1 cup white wine (optional)
- 2 cups low sodium chicken broth
- 1⁄4 lb unsalted butter
- 2 tablespoons chopped green onion
- Olive Oil
- Salt, pepper, garlic powder
- 1 tsp guar gum
- Season the tenders with a mixture of salt, pepper and garlic powder. (1tbsp each salt and garlic powder. 1 tsp fresh ground black pepper)
- Heat 2 tablespoons oil (medium high) in large sauté pan
- Brown tenders about 2 minutes a side
- Remove tenders to a paper towel lined plate
- Lower heat to medium low
- Add a bit more oil to pan if needed and then add the garlic and shallots.
- Cook for 2 minutes
- Add white wine if using and let it cook off for 3 minutes
- Add the chicken broth and butter
- Bring to boil allow butter to melt
- Add the guar gum and cook for about a minute
- Reduce to a simmer
- Return tenders to pan
- Cook for about 3 or 4 minutes basting tenders with the sauce until cooked through.
- I serve over riced cauliflower. You can serve over rice or pasta if you prefer.
- Top with some of the chopped green onion.
*Note: I use the guar gum as a thickener for the sauce but you can use your preferred thickener (cornstarch slurry or flour).
If using flour to make a roux: I would add the butter before adding the broth, add a tablespoon of flour and cook for about a minute then add broth.