The birthday celebrations are officially over for the year. Yesterday was Marc’s birthday, and we celebrated with a small dinner and drinks with some friends. After all the planning and cooking that I put into Ellie’s first birthday party last week, I didn’t feel much like cooking.
So I threw together a little Asian themed appetizer party with sushi, egg rolls, potstickers and shrimp toast. I even worked on a new recipe for ginger saketinis, and they were good and strong. And, since I had made Marc some dessert to take to work in the morning, I skipped the dessert.
Now that birthday month is over (okay, maybe the month isn’t, but the birthdays are), I’m ready to go back to cooking like usual. Simple, flavorful dinners, and quick ones at that. I’m not in the mood for anything to complicated. These mustard chicken tenders are just that.
They combine my love of mustard with a little bacon and white wine to make a delicious dinner that pairs perfectly with mashed potatoes. And, tenders cook really quickly on the stove so dinner with basically ready in under 30 minutes.
No matter what you’re stance on mustard is, you’ll love it because there’s bacon. I promise.
- 2 pounds boneless, skinless chicken tenders
- 2 tablespoons olive oil, divided
- 1/2 cup uncooked, chopped bacon
- 1/2 cup chopped sweet onion
- 1/4 cup Dijon mustard
- 2 tablespoons whole grain mustard
- 1 teaspoon smoked paprika
- 3/4 cup white wine (such as Sauvignon Blanc)
- 1–2 sprigs fresh thyme
- Liberally season chicken tenders with salt and pepper.
- In a large skillet, heat 1 tablespoon olive oil to medium-high. Add bacon and cook until crispy, stirring frequently, about 5 minutes. Remove from pan and set aside.
- Add remaining olive oil and onions and sauté until translucent. Add chicken tenders to the pan and begin to brown.
- In a small bowl, stir together the Dijon, whole grain mustard and smoked paprika.
- After about turn the chicken tenders to brown the other side.
- Once the chicken has browned on both sides, add the white wine to the pan to deglaze (scrapping off the brown bits that have accumulated).
- Whisk in the mustard mixture and add the fresh thyme. Reduce heat and allow the sauce to simmer for about 5 more minutes until the chicken has reach 165˚F.
- If needed, thin sauce with 1 – 2 tablespoons water.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
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