Quick and easy pan-seared chicken tenders make dinner a cinch, but you can ramp up the flavor with a silky, rich sauce that’s quick and easy too. Bring on the sour cherry jam. Most jams can be used as bases for great meat sauces, and I think cherry is one of the best. Its slightly sweet, slightly tart taste provides just the right combination
Note: If you can’t find sour cherry, regular cherry jam will work just fine.
- 1 tbsp unsalted butter
- 1 tbsp finely chopped shallot
- 1/3 cup sour cherry jam
- 1 tbsp balsamic vinegar
- sea salt
- freshly ground black pepper
- 1 tbsp chopped fresh mint
- 2 tbsp olive oil
- 8 3-oz chicken tenders
- 1 tsp crumbled dried oregano
- Heat a small saucepan over medium heat and melt the butter. Add the shallot and cook, stirring frequently, 2 minutes.
- Add the jam and vinegar and season with salt and pepper. Reduce the heat to medium-low and cook until the glaze slightly thickens, 5-6 minutes. Remove from the heat and stir in the mint. Cover while the chicken cooks.
- Heat a very large, heavy (preferably cast-iron) skillet over medium heat and add the olive oil, swirling to coat. Season the chicken tenders with salt, pepper, and oregano and add to the skillet. Cook until golden on the bottom, 3-4 minutes.
- Turn the tenders over and cook until golden on the other side and just cooked through, 3-4 minutes longer, depending on thickness. (Tip: Lay a sheet of aluminum foil lightly over the skillet to help retain moisture as the chicken finishes.)
- Add the sour cherry glaze to the pan and turn the tenders several times to coat.
|Seasoned Chicken Tenders|
|Tenders Beginning to Cook|
Plate the chicken and spoon the remaining glaze from the pan on top.
|Chicken Tenders with Sour Cherry Sauce|