I developed this recipe years ago, its so easy to make, is impressive, elegant and absolutely delicious, your family/guests will think you spent hours in the kitchen (its your little secret). Chicken tenders in a sauce made with white wine and cream, shallot or onion, cherry tomatoes and basil. It comes together quickly, requires very little prep work and cooking time. In approximately 30 minutes your meal is done. I like to serve it with a fresh salad and rice that I make in the instant pot, 4 minutes baby!! Here’s how to make it:

Chicken tenders in creamy white wine sauce

1 lb chicken tenders

1 shallot or 1/2 onion chopped

1/2 c white wine

1 pint (16 oz) heavy cream

cherry tomatoes cut in half (I used about 10 cherry tomatoes, use as much as you like)

fresh basil at least 8 leaves

olive oil for pan

salt and pepper to taste

splash of Worcestershire sauce

Heat olive oil coating the pan, saute the chicken seasoning with salt and pepper until lightly browned and cooked about half way through. Remove chicken, add a little more olive oil and saute shallot or onion, deglaze the pan with the white wine scraping up the delicious brown bits, reduce by about 1/4 about 5 minutes. Add the cream and Worcestershire sauce and continue to cook until it starts to thicken and is slightly reduced, add the chicken, tomato and basil and cook for approximately 10 minutes until chicken is cooked completely, adjust seasoning and serve. Note: you can also add baby spinach if you want to up the vegetable content. If you make rice in an instant pot its 1:1 ratio (1 cup rice to 1 cup water) cook on pressure for 4 minutes with a natural release. Fluff with fork and serve.

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