Our house favourite cream sauce…….an absolute killer combination of grain mustard, sage & cream with a secret ingredient…you will LOVE. THIS. SAUCE.
I have wrapped chicken tenders / tenderloins in prosciutto and quickly fried them off, before using the pan drippings to create this gorgeous sauce that you MAY wish that I had never introduced you to…
This is one of the recipes in my husband Peter’s go-to dinner list – the recipes that he likes to eat AND he feels confident in making by himself when it’s his night to cook. Not that you care – but it’s usually Wednesdays & Fridays – I know I’ve got it good, but my excuse is that at the moment I still have a day job!
Back to the recipe…
BASICALLY what I’m trying to get across is that this dish is maximum flavour for minimal effort – definitely chef not required stuff! I use the pan drippings for an extra layer of flavour in the sauce, and the secret ingredient is…drum roll please…bonox, a concentrated beef stock paste. Australian readers will probably recognise the name, even though they may not have used it for a while. I remember as a child of the 70’s, I was the one given the task of going around to each adult as a party was coming to a close and asking “coffee, tea or bonox?”
Can’t say I even knew what it was back then, but now I use it when I want liquid beef stock but don’t want to use a whole packet/box, or times like this recipe where you can get the flavour of a larger amount of stock but less liquid – in other words, concentrated. If you read my recipe notes I have included a link for info about a substitute for the US.
I won’t pretend that it’s good for you, sorry to disappoint. This is not diet food. Just don’t eat it EVERY night and you will be okay. 🙂
Chicken Tenders with Whole Grain Mustard Cream Sauce
Tender chicken wrapped in prosciutto, topped with a whole grain mustard cream sauce that you will want to drink...
- 500 g chicken tenderloins / tenders - trimmed (see notes)
- 4 -5 thin slices prosciutto (see notes)
- 1/2 tbsp olive oil
- 2 tbsp water
- 2 tbsp whole grain mustard
- 1/4 tsp ground sage
- scant 1/4 tsp bonox - my secret ingredient (beef concentrate - see notes)
- 300 ml pure cream
Take one slice of prosciutto, and using a sharp knife halve lengthways - repeat for remaining slices
Wrap one half of prosciutto lenthways at an angle - see photos - around each tenderloin
In a large fry pan over medium high heat, heat olive oil then fry tenders for 3-4 minutes on each side, or until just cooked through then remove to a plate and turn off heat
Without wiping out the fry pan and with heat still off, add water to pan to deglaze (it will spit & sizzle a little) then add bonox, mustard & sage - stirring to combine into a paste
Turn the heat back on to medium low, and continue to stir the mustard mixture for 1 minute, or until it is bubbling
Then add cream, stirring to combine - simmer for 7-10 minutes stirring occasionally until sauce starts to thicken
Add back chicken tenders to heat through - about 2-3 minutes & serve chicken immediately topped with sauce
500 g of tenderloins / chicken tenders here in Australia usually yields about 8-10 pieces - the reason this is important is because you need enough prosciutto slices (when halved) to wrap each tender. So. This means you either need to know how many tenders you have purchased & divide it by 2 to get the number of prosciutto slices you need, OR buy an extra prosciutto slice, OR just wing it like me - but I always have plenty of frozen prosciutto on hand because we LOVE it!
If you go the route of the extra slice, and find yourself with 1 or 2 halves left over - no problem, just wrap some tenders with 2 halves. Just don't wrap at such a sharp angle.
Okay...Bonox...anyone not in Australia (or even some that are?) may not have heard of Bonox. Basically it is a concentrated beef stock paste. It is made by Kraft & in my supermarket it is in the herb/spice/salt area. I did a little research and I don't know if it is available in the US - my suggestion for a substitute would be broth concentrate. The only thing to watch in both the bonox or a substitute is salt - don't be tempted to put any more than 1/4 tsp of bonox into the sauce or it will be too salty. You definitely want just short of 1/4 tsp rather than just more than a 1/4 tsp. You can't take the salt out once it's in.