Prep 15 mins
Cook 15 mins
This is a recipe I have been making since the 70's and is a real time saver when you need a quick dinner. My DH and his mother, now aged 87, God Bless her, cannot easily tolerate spicy foods, and so this was created to soothe and make tummies feel good. That said, this recipe can easily be tweaked to spicy for those of us who still love the heat.
- 2 lbs chicken tenders
- 4 tablespoons butter
- 2 (8 ounce) packages sugar snap peas
- 2 (8 ounce) cans sliced water chestnuts, drained
- 2 cups cream
- 1⁄3 cup all-purpose flour
- 1 -2 tablespoon Worcestershire sauce (to taste)
- 1 -2 tablespoon soy sauce (to taste)
- chicken broth or stock, as needed
- Lightly salt and pepper tenders, (breasts can be used if butterflied for quick cooking). In a large, preheated skillet, on Med. heat, cook tenders in butter 2-3 minutes per side until golden, and cooked through.
- Remove skillet from the heat, and transfer the chicken to a platter. Keep warm with foil wrap.
- Place skillet back on heat, and add flour to drippings. Stir and cook for 1 full minute. Add cream and stir until smooth. At this point you may add chicken broth to bring your cream sauce to the consistency you prefer.
- Add Worcestershire Sauce and Soy Sauce. Be sure to taste.
- Add Snap Peas and Water Chestnuts. Stir and bring back to bubble. Turn off heat.
- For serving, you can slide the chicken tenders back into the cream sauce and serve over rice, or place tenders on plate with rice, and spoon over the cream sauce. Garnish with toasted Sesame Seeds and chopped parsley.
- For extra heat, try two 4oz cans of Diced Green Chiles, and 1-2 Jalapeno peppers finely minced, added to sauce just before Snap Peas and Water Chestnuts.
I followed our recipe right on down, for a not-so-spicy, very flavorful main dish that was part of my one-time contribution to a local group that helps feed the homeless! Thanks for sharing the recipe! The small amount I have of it was great, & I'm sure those who got this in their meal packet were very happy! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]