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...

Course Main, Main Course, Sauce/Condiment

Cuisine Australian, Modern Australian

Total Time 30

Servings

Calories 427kcal

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 water, 2 tablespoon whole grain mustard, ¼ teaspoon ground sage, scant 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.

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.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*