Grilled Chicken Tenderloins Cooking Instructions
For all cooking methods, heat to an internal temperature of 165° F.
4 Georges Farmers Market® Boneless Skinless Breasts
Flour, for dredging
1 Tbsp. Olive Oil
1 Tbsp. Butter
3 Sprigs Fresh Rosemary
1/2 Cup White Wine
3 Cloves Garlic, minced
3 Tbsp. Dijon Mustard
1 Cup Heavy Cream
1 tsp Salt
1 tsp Pepper
Heat the olive oil & butter on medium-high heat in a large skillet.
Use a meat tenderizer to pound out the chicken breasts until about ¼-inch thick. Dredge each piece in flour.
Fry the chicken for 5 minutes per side and then remove it from the pan and set it aside.
Remove the rosemary needles from the stems and add the needles to the pan. Let the rosemary cook for about a minute.
Add the wine, garlic, and Dijon mustard. Stir it until you have a smooth sauce, and then add the cream and chicken back in the pan. Cook for 10 minutes on medium-low heat until the chicken is cooked through (reaches internal temp. of 170°F) and the sauce has thickened. Season with salt and pepper as desired.