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Monday, 17 May 2010

as promised... Chicken Tenders with Creamy Honey Mustard Sauce.

It's been another unusual cold spring day here in Mexico City. So Natural Light was poor ( food photographers praise Natural Light) so the original photos aren't that good. So it's needless to say that PS played a great part on this particular post. But I swear big big time that they do taste as amazing as they look.

The sauce was better than what I expected it to be, though, the taste (of course) is up to you. Because being honest I neglected the first recipe a bit to fit my taste. So feel free to do the same.
Ah! The recipe was taken out from Martha's Stewart web-page.

Since we had three leftovers... (not much) and my dad is in his anorexia stage mom made me make another sauce, since dad fancies himself as a gourmet man (which I can assure you he is not) but, as a challenge I made this other sauce made out of red wine. Which turned out alright, though, I still have to see what the man has to say about it. Although I really doubt he'll even want to try it... after all... he doesn't eat chicken, nor red meat or fish and he doesn't like salads either... see what I tell you when I say Anorexia stage?
but it's okay I guess... we all go through it, at least once... and al least in my family.
Plus, it's only on weekdays... weekends though, he eats all of the above and more.
And the red wine sauce recipe will also be posted.

(step by step recipe)

1 chicken tenderloin, cut into small pieces.
1/8 cup of all-purpose flour.
1 cup of bread crumbs
(I used one that's supposed to be specially for chicken.)
1 egg slightly beaten.
Olive Oil.
1/2 cup of sour cream.
2 tablespoons of Mustard.
1 1/2 tablespoons of Honey.
Salt && Pepper.

How you do it?

1. Season the chicken tenders with salt && Pepper on both sides.
                Place the flour on a plate and slightly coat the chicken tenders with it. 

You don't want to coat them entirely, since, this first coating settles the seasoning we originally made.
According to my mom and Martha Stewart (so it has to be true).

2. In two separate bowls pour the bread crumbs and the egg (Slighty beaten, remember)
So we can coat the chicken again; First deeping it into the egg letting the excess drip off and finally into the bread crumbs pressing to help it adhere. Making sure you coat it entirely.
Like this:

3. In a medium seize pan, pour the oil and wait of it to heat up before placing the chicken tenders on it. Remember the chicken takes time to cook, around 15 minutes on medium heat. Or until they are
Golden brown and crispy.

4. Meanwhile in a small bowl and mix together the sour cream, mustard and honey; and season with Salt && Pepper. . Serve tenders with creamy honey mustard on the side.


1 1/2 cups of red wine.
1 cup of sugar.
2 teaspoons of flour.

How you do it:

1. In slow heat put the sugar and wine stirr quickly.
2. Wait for it to boil before adding the teaspoons of flour
stirring with as much frequency.
3. Wait for it to reduce...
( that's so Ramsays right?)