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
- 500 g chicken tenderloins / tenders - trimmed (see notes)
- 4 -5 thin slices prosciutto (see notes)
- ½ tbsp olive oil
- 2 tbsp water
- 2 tbsp whole grain mustard
- ¼ tsp ground sage
- scant ¼ 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