Great flavor profile, quick cooking and easy clean up! 16 ounces Chicken Tenders (not breaded-Fresh), one whole lemon (save zest for garnishing if desired) juice, salt and black pepper, to taste, drizzling of olive oil or canola oil, 1/4 cup chicken broth, 2 tablespoons light cream, 2 pinches saffron (use this sparingly-a little goes a long way).
In a saute pan add oil, chicken tenders on medium heat and cook until juices run clear (about 6-8 minutes), add chicken broth, cream, lemon juice, stir gently, add saffron and cover pan and cook on medium/low heat 15 minutes.
We love this dish with brown or wild rice and a side vegetable or dinner salad. Delicious my friends…
Cheryl “Chefie Cooks” Wiser.
The Wiser Cook.