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. ?
Lee-Ann ♥
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Table of Contents
📖 Recipe
Chicken Tenders with Whole Grain Mustard Cream Sauce
Ingredients
- 4 -5 thin slices prosciutto see my notes
- 500 g chicken tenders see my notes
- ½ tablespoon olive oil
- 2 tablespoon water
- 2 tablespoon whole grain mustard
- ¼ teaspoon ground sage
- scant ¼ teaspoon bonox beef concentrate - see my notes
- 300 ml pure cream
Instructions
- Take one slice of prosciutto, and using a sharp knife halve lengthways - repeat for remaining slices.4 -5 thin slices prosciutto
- Wrap one half of prosciutto lengthways at an angle - see photos - around each tenderloin.500 g chicken tenders
- 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.½ tablespoon olive oil
- 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 and sage - stirring to combine into a paste.2 tablespoon water2 tablespoon whole grain mustard¼ teaspoon ground sagescant ¼ teaspoon bonox
- 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 the sauce starts to thicken.300 ml pure cream
- Add back chicken tenders to heat through - about 2-3 minutes and serve chicken immediately, topped with sauce.
Notes
- 500 g of tenderloins/chicken tenders here in Australia usually yields about 8-10 pieces - 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 ¼ teaspoon of Bonox into the sauce or it will be too salty. You definitely want just short of ¼ teaspoon rather than just more than a ¼ tsp. You can't take the salt out once it's in.
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