Best Bonnies Chicken Tenders With Lemon Pan Sauce Recipes

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CRUNCHY LEMON-GARLIC-PARMESAN CHICKEN TENDERS



Crunchy Lemon-Garlic-Parmesan Chicken Tenders image

These chicken tenders are fast to make and live up to the name of crunchy chicken tenders. They look larger, because they're pounded out. Do not skip the step of pounding the tenders as it helps to cook the tenders quickly! Also make sure you are using a block of Parmesan and not the green bottle stuff. Serve with your favorite sauce (mine is ranch). Enjoy!

Provided by thedailygourmet

Categories     Chicken Tenders

Time 18m

Yield 4

Number Of Ingredients 11

1 pound chicken tenders
½ cup flour
½ cup freshly grated Parmesan cheese, divided
1 teaspoon granulated garlic
1 teaspoon salt
½ teaspoon paprika
½ teaspoon granulated onion
¼ teaspoon black pepper
2 large eggs
1 cup lemon pepper panko bread crumbs
⅓ cup grapeseed oil

Steps:

  • Pound out chicken tenders with a meat mallet until very thin. Remove membranes.
  • Set up a breading station with 3 shallow dishes. Combine flour, 1/4 cup and 2 tablespoons Parmesan cheese, garlic, salt, paprika, granulated onion, and pepper in the first bowl; mix until well combined. Whip eggs and remaining Parmesan cheese together in the second dish. Pour panko bread crumbs into the third dish.
  • Heat oil in a skillet over medium high heat until oil reaches 350 degrees F (175 degrees C).
  • Dredge chicken tenders in flour mixture, shaking off excess flour. Then dip tenders into egg mixture, and finally into panko bread crumbs, pressing to make sure panko adheres.
  • Pan-fry chicken tenders in the hot oil until browned, about 90 seconds on each side. Remove tenders to a lined drip tray to drain excess fat before serving.

Nutrition Facts : Calories 365.7 calories, Carbohydrate 32.6 g, Cholesterol 171 mg, Fat 11.7 g, Fiber 0.7 g, Protein 37 g, SaturatedFat 4 g, Sodium 962 mg, Sugar 0.4 g

LEMON CHICKEN TENDERS



Lemon Chicken Tenders image

This a great recipe that my family loves. It's fairly quick and easy, and you more than likely don't have to go out and buy any new ingredients!

Provided by J. Roderick

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Breaded

Time 35m

Yield 4

Number Of Ingredients 9

½ teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
3 large boneless, skinless chicken breasts, cut into 2-inch pieces
2 eggs, slightly beaten
1 cup Italian seasoned bread crumbs
½ cup sugar
½ cup lemon juice
1 ½ teaspoons curry powder

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a bowl, stir together paprika, salt, and pepper. Sprinkle seasoning over chicken pieces. Dip pieces in egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer in an aluminum foil-lined 15x10-inch jelly roll pan.
  • Bake in preheated oven for 15 minutes, turning once.
  • In a small saucepan over medium-low heat, stir together sugar, lemon juice, and curry powder, stirring until sugar dissolves, about 5 minutes.
  • Drizzle lemon sauce over chicken, return to oven, and bake 5 minutes more.

Nutrition Facts : Calories 441.2 calories, Carbohydrate 48.5 g, Cholesterol 191.8 mg, Fat 6.2 g, Fiber 1.5 g, Protein 46.8 g, SaturatedFat 1.4 g, Sodium 867.3 mg, Sugar 27 g

LEMONY CHICKEN TENDERS



Lemony Chicken Tenders image

This is a quick way to add wonderful flavor to boring chicken.

Provided by Kimberly Simpson Rice

Categories     Chicken Tenders

Time 35m

Yield 4

Number Of Ingredients 6

cooking spray
1 (16 ounce) package boneless, skinless chicken tenders
4 teaspoons unsalted butter, softened
½ teaspoon salt
¼ teaspoon ground paprika
⅓ cup lemon juice

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Spray an 8x11-inch baking pan with cooking spray.
  • Place chicken tenders in a single layer in the prepared pan. Spread butter on the tenders, then evenly sprinkle with salt and paprika. Drizzle with lemon juice.
  • Bake, uncovered, in the preheated oven until chicken is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 162.9 calories, Carbohydrate 1.8 g, Cholesterol 73.9 mg, Fat 6.5 g, Fiber 0.1 g, Protein 23.4 g, SaturatedFat 3.2 g, Sodium 347 mg, Sugar 0.5 g

CHICKEN TENDERS WITH CREAMY LEMON-GARLIC SAUCE



Chicken Tenders with Creamy Lemon-Garlic Sauce image

This creamy Alfredo-type chicken dish has become a favorite of my family. My daughter requests it constantly served over bow tie pasta. You can also serve it with rice.

Provided by Mark S.

Categories     Meat and Poultry     Chicken     Chicken Tenders Recipes

Time 45m

Yield 6

Number Of Ingredients 13

2 tablespoons all-purpose flour
salt and ground black pepper to taste
1 ½ pounds chicken tenders
2 tablespoons olive oil, divided
1 tablespoon butter
5 cloves garlic, minced, or more to taste
½ cup dry white wine
2 cups chicken stock
½ cup half-and-half
¼ cup grated Parmesan cheese
2 tablespoons lemon juice
2 teaspoons cornstarch
4 teaspoons water

Steps:

  • Season flour with salt and pepper. Dredge chicken tenders in flour mixture until coated.
  • Heat 1 tablespoon olive oil and butter in a large pan over medium-high heat. Add chicken and brown for 2 to 3 minutes per side. Remove from the pan and keep warm.
  • Reduce heat to medium and add remaining 1 tablespoon olive oil. Add garlic and saute until fragrant, about 30 seconds, being careful not to burn it.
  • Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add chicken stock and cook until sauce has reduced, about 10 minutes. Add half-and-half, Parmesan cheese, and lemon juice; let reduce for 10 more minutes.
  • Dissolve cornstarch in water and add to the pan. Add chicken and allow to heat through, about 10 more minutes. Season with salt and pepper and serve.

Nutrition Facts : Calories 263.7 calories, Carbohydrate 6 g, Cholesterol 82.1 mg, Fat 12.6 g, Fiber 0.2 g, Protein 26.3 g, SaturatedFat 4.6 g, Sodium 518.8 mg, Sugar 0.8 g

BONNIE'S CHICKEN IN A CREAMY LEMON GARLIC SAUCE



BONNIE'S CHICKEN IN A CREAMY LEMON GARLIC SAUCE image

There is so much to like about this recipe. It is so versatile, you can use either thighs or breast meat. You can make it all in one pot. The sauce is a lovely rich lemon garlic sauce. A simple recipe, that goes well with noodles, rice or potatoes. Definitely company worthy. Enjoy!.

Provided by BonniE ! @ReikiHealsTheSoul

Categories     Chicken

Number Of Ingredients 14

CHICKEN
6 chicken thighs, skinless, boneless, trimmed of all fat
salt and coarse black pepper
3 tablespoons butter
1 cup all purpose flour for dredging
SAUTE
3 more tablespoons butter, melted
2 cups fresh mushrooms, sliced
2 cloves of fresh garlic, smashed
1 cup better than bouillon soup base
SAUCE
1 cup heavy whipping cream
3 tablespoons fresh lemon juice
1/2 teaspoon white pepper

Steps:

  • Put on a pot of water to boil for spaghetti noodles. Add a tablespoon of salt to the water.
  • I used organic spaghetti noodles. You can also use rice, or mashed potatoes.
  • We used boneless, skinless chicken thighs for this dish. You can also use boneless breast meat if you like. Add salt and coarse ground pepper to taste before frying. Dredge the chicken in flour and add to the butter in the skillet over medium heat.
  • Melt 3 tablespoons of butter in a deep skillet or Dutch oven to fry chicken. It takes about 5 minutes a side tor until a nice golden brown. Transfer the chicken to a platter and keep it covered and warm. Add the remaining 3 tablespoons of butter to the pan. Add the garlic and give it a stir in the butter. Add the mushrooms and saute until they are tender. Remove the mushrooms to the platter.
  • Add chicken broth and stir up the brown bits from the bottom of the skillet. Bring the mixture to a boil, then turn the heat down to a simmer and let it reduce to about 3/4 cup.
  • Stir in the cream and lemon juice. Cook the mixture over medium heat until it starts to thicken.
  • Add the mushrooms and the white pepper, and salt to taste, if needed.
  • Now, add the chicken and simmer 15 to 20 minutes until the sauce is of medium thickness. Then serve over spaghetti noodles, egg noodles, rice, or mashed potatoes.
  • Here is how it looks
  • Enjoy!

SAUTEED LEMON CHICKEN TENDERS



Sauteed Lemon Chicken Tenders image

Fast and easy, the lemony sauce really compliments the chicken. From the cookbook "Almost from Scratch" by Andrew Schloss.

Provided by yooper

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs chicken tenders
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 medium onion, thinly sliced
1 cup chicken broth
1/2 cup lemon marmalade
1/4 teaspoon dried lemon peel
3 tablespoons lemon juice
2 tablespoons chopped chives

Steps:

  • Sprinkle chicken with salt and pepper.
  • Place a large skillet over high heat until skillet is hot; add oil to skillet, then add chicken and onion and cook, stirring often, until chicken is browned; 5 minutes.
  • Add the broth and stir, scraping up the brown bits clinging to pan;add the marmalade and lemon peel and cook until sauce is slightly thickened, about 10 minutes.
  • Stir in lemon juice and chives.

Nutrition Facts : Calories 242.2, Fat 5.9, SaturatedFat 1.1, Cholesterol 98.8, Sodium 593.2, Carbohydrate 4.2, Fiber 0.5, Sugar 1.7, Protein 40.9

BONNIE'S LEMONY CHICKEN



BONNIE'S LEMONY CHICKEN image

This is my favorite dish to serve guests because it is elegant looking without taking a lot of time to prepare it. Made with chicken tenders soaked in buttermilk, and fried until golden brown. The chicken tenders are then topped with a finger-licking sauce that takes it right over the top in flavor! I have been making this dish for several years, and I have never found anyone that didn't like it. A great TNT recipe! Enjoy! Original recipe by Sandra Lee, and the photos are my own.

Provided by BonniE ! @ReikiHealsTheSoul

Categories     Chicken

Number Of Ingredients 12

CHICKEN RECIPE
1 - quart of buttermilk to cover the tenders
1 - tablespoon of lemon zest
4 - boneless skinless chicken breasts, tenders removed, or store bought tenders
2 - cups all-purpose flour
1 - cup cornstarch
- vegetable oil for frying
LEMON SAUCE
1 - 10 ounce jar of lemon curd
1/4 - cup chicken broth
1/4 - teaspoon ground ginger
1/2 - teaspoon soy sauce

Steps:

  • Whisk the zest in the buttermilk, add the chicken tenders to soak a few minutes.
  • Pre-heat pan and cover bottom with 1/4 inch of vegetable oil.
  • Combine the flour and the cornstarch in a shallow bowl.
  • Remove the chicken tenders from the buttermilk and dredge in the flour/cornstarch mixture and place in hot oil skillet. (not smoking)
  • Fry tenders until golden brown. About 4 to 5 minutes per side. Drain on paper towels.
  • Make the sauce. In a small saucepan, combine the lemon curd, chicken broth, ginger and soy sauce. Whisk and heat until hot but not boiling.
  • Serve sauce over the chicken tenders on a platter or on each individual plate. Here is what it looks like. Enjoy!

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