Chicken Tenderloin with Creamy Herb Sauce

While I enjoy experimenting with milk as a lighter alternative, nothing quite matches the richness of heavy cream in this sauce. The indulgent texture and depth of flavor make it worth the extra calories—besides, a little exercise can always balance things out!"

Ingredients:

• 1/2 lb chicken tenderloin
• 1/4 cup diced carrot
• 1 shallot, minced
• 2 garlic cloves, minced
• 1 tbsp butter
• 1 tbsp olive oil
• 2 tbsp white wine
• 1/3 cup heavy cream
• Salt and pepper, to taste
• Dried herbs of your choice (e.g. thyme, oregano, basil)

Directions:

1.    Heat the butter and olive oil in a nonstick skillet over medium heat.

2.    Add the minced garlic and shallot. Sauté until fragrant, about 1–2 minutes.

3.    Stir in the diced carrots and cook for another 2–3 minutes.

4.    Add the chicken tenderloins and cook until lightly browned on both sides.  Remove the chicken from the pan and set aside, keeping it warm.

5.    In the same skillet, pour in the white wine and scrape up any bits stuck to the pan.  Stir in the heavy cream and your chosen dried herbs.

6.    Simmer the sauce until it slightly thickens, about 2–3 minutes.

7.    Return the chicken to the pan.  Cover and cook for an additional 10 minutes, or until the chicken is fully cooked and tender.

8.    Season with salt and pepper to taste.

 

Serve warm with rice, pasta, or crusty bread.