Juicy Chicken Tenderloin with Dijon Cream Sauce
Tender chicken tenderloins coated in a creamy, tangy Dijon sauce that promises to impress family and friends with its gourmet flavors.
Ingredients
Main Ingredients
- 1 lb chicken tenderloins
- 2 tablespoons Dijon mustard
- 1 cup heavy cream Can substitute with half-and-half or non-dairy cream
- 3 cloves garlic, minced
- to taste Salt
- to taste Black pepper
- 2 tablespoons olive oil
- for garnish Fresh parsley
Instructions
Preparation
- Rinse the chicken tenderloins under cold water and pat them dry using paper towels.
- Season both sides of the tenderloins with salt and black pepper.
Cooking
- In a large skillet, heat the olive oil over medium heat.
- Once hot, add the chicken tenderloins in a single layer and sear for about 4-5 minutes on each side until golden brown and cooked through. Remove chicken from skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Stir in the Dijon mustard and let it cook for a minute to meld the flavors.
- Slowly pour in the heavy cream while stirring continuously. Allow the sauce to simmer for about 3-4 minutes until it thickens slightly. Season with additional salt and pepper to taste.
- Return the cooked chicken tenderloins to the skillet, coating them in the creamy Dijon sauce, and let them simmer together for a couple of minutes.
- Garnish with freshly chopped parsley and serve hot with rice, pasta, or your favorite side dish.
Notes
To enhance flavor, consider marinating the chicken in Dijon mustard for 20-30 minutes prior to cooking. Avoid overcooking the chicken to prevent dryness.