This recipe originally called for entire sticks of butter for the bottom of the pan, dredging the chicken in melted butter prior to adding the breadcrumb and then again in the sauce. Hello! Heart Attack Waiting to Happen!! So over the years, I have played around with the ingredients trying to reduce the calorie intake while still managing to get the same tenderness out of the chicken.
I was able to replicate the original recipe by reducing the amount of butter, using chicken tenders instead of pounding down boneless chicken breasts(which also saved me a lot time!), and thickening the sauce with cornstarch and water instead of using a roux (which is flour and butter). Cornstarch gives you the thickening agent you need for all of your sauces, gravies and soups, without all of those extra calories. This is the meal that my daughter chose to have for her Birthday Dinner last week. It's one of our favorites and so quick to make.
12 Chicken Tenders
3/4 Cup Italian Flavored Breadcrumbs
1 Tbsp. Butter, melted
1 Tbsp. Butter
1/2 Cup Scallions, chopped
1/2 Cup White Wine
1 Cup Chicken Broth
1 1/2 Tbsp. Cornstarch
1/4 Cup Cold Water
Preheat oven to 350°F. Add melted butter to the bottom of an oven safe dish(approximate size 10"x13"). Lightly pound chicken tenders and rinse under cold water. Dip wet chicken into the breadcrumbs and place in butter coated baking dish. Bake for 20 minutes. While chicken is in the oven, start your sauce. In a medium saucepan melt the butter. Add scallions and saute for 5 minutes. Add wine and chicken broth, lower heat and simmer for 10 minutes. Mix the cornstarch and cold water together, add to the scallion mixture and let sauce slightly thicken. Pour sauce over chicken and cook for another 15-20 minutes. Serves 4 (3 tenders per person).
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