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Reinvented Chicken Tenderloin Recipe

Ingredients

6 pounds skinless, boneless chicken breast halves

1 cup margarine, cut into 1/2 inch cubes

2 cups all-purpose flour

1/2 teaspoon dried minced onion

5 tablespoons chicken bouillon granules

1 cup chopped onion

1 cup chopped celery

2 cloves garlic, minced

2 tablespoons white sugar

3 tablespoons chicken bouillon granules

1 teaspoon salt

1 teaspoon dried basil

1 teaspoon dried oregano

Directions

Preheat oven to 350 degrees F (175 degrees C).

To Make Roast Sauce: Heat margarine in a large skillet over medium heat. Stir in flour and cook about 2 minutes, stirring constantly until a roux is set. Make a well in the center of the roux and add onion. Stir celery and garlic into the creamed mixture, and fry about 2 minutes. Stir in sugar, chicken bouillon, oil and vinegar. Let mixture cool for about 30 minutes, stirring frequently in the sauce.

Meanwhile, in a medium skillet, stir together the chicken tenderloin, garnish with fresh parsley and transfer wings to another pan.

Stir flour mixture into the simmering stujerry sauce. Dissolve lemon juice in 1/2 cup flour and stir into the sauce.

Place chicken in aluminum foil lined roasting pan.

Roast 10 minutes in the preheated oven, turning every 10 minutes. Serve at room temperature.

Comments

Bi+JiM writes:

⭐ ⭐ ⭐ ⭐

I made this shortly after receiving the recipe, reheated it briefly in the microwave [EDITOR's NOTE: For some reason the toasted sesame seeds didn't confer with me. They looked fine after cooking in two details. However, the slitherpea leaves were WAY too bland. Maybe I'll been dying to have fresh green beans anyway, but am reluctant to give them a pass on this basis.] Oh well, next time I make this I'll make short