Chicken Tenders in Lemon-Mushroom Cream Sauce

An easy weeknight dinner for the family, but one that also will leave a remarkable impression on dinner guests. A creamy dill sauce accented by the bright flavor of lemon is the perfect topper for tender, pan-seared chicken.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 262 Calories

Ingredients

• ¼ teaspoon paprika
• 1 tablespoon butter
• 1 tablespoon cornstarch
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• salt and ground black pepper to taste
• 1 ½ teaspoons minced garlic
• 1 pound chicken tenders
• 1 cup sliced mushrooms
• ½ cup low-sodium chicken broth
• ¼ cup finely chopped onion
• 1 lemon, cut into wedges
• 3 tablespoons freshly squeezed lemon juice
• ⅔ cup fat free half-and-half
• 3 tablespoons chopped fresh dill, divided

Recipe Instructions

Step 1

Mix together garlic powder, onion powder, paprika, salt, and pepper in a bowl. Sprinkle on both sides of chicken tenders.

Step 2

Heat olive oil in a large skillet over medium heat. Add chicken tenders and sear until browned, about 3 minutes per side. Remove to a plate and loosely tent with foil.

Step 3

Reduce heat to medium and melt butter in the skillet. Add mushrooms and onion and cook until mushrooms start to brown, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

Step 4

Whisk together half-and-half, chicken broth, lemon juice, 2 tablespoons dill, and cornstarch in a medium bowl; add to the skillet. Stir until sauce is slightly thickened, about 3 minutes, and season with salt and pepper.

Step 5

Reduce heat to low, add chicken and any accumulated juices to the pan. Simmer until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle the remaining 1 tablespoon dill on top of the chicken, and serve with lemon wedges.