A recipe where chicken tenders and potato wedges swim in a buttery cream sauce kissed with lemon and white wine.
Prep Time:10 minutes
Cook Time:45 minutes
Total Time:55 minutes
Yield:6 servings 1x
3 tablespoons olive oil
8 tablespoons Clarified Butter, divided (I use Organic Valley Ghee)
2 pounds Chicken Tenders
13 small Red Potatoes
Kosher Salt and Freshly Ground Pepper, to taste
1 large Sweet Onion, thinly sliced
6 large Garlic Cloves, thinly sliced
Juice of 1 large Lemon
1/2 cup Dry White Wine
3/4 cup Whole Milk
3/4 cup Whole Cream
1/3 cup Fresh Parmesan Cheese, finely grated
Chopped Parsley, for garnishment
Par-boil the Potatoes
Cut the potatoes in half lengthwise and cut in half again.
Place the cut potatoes in a large pan and cover them with cold water. Add two teaspoons of salt, cover with a lid, and bring the water to a full boil over high heat.
Remove the lid and reduce the heat until it’s a low boil. Continue to cook for 10-15 minutes. They are ready when a fork or knife is inserted into the potato with just a slight resistance.
Drain the potatoes and let them sit until they are slightly cooled.
Pan Fry Chicken Tenders
Dry the chicken tenders on all sides with paper towels.
Season with kosher salt and freshly ground black pepper on both sides.
Heat a large skillet over medium-high heat and add 1 tablespoon each of olive oil and clarified butter. The oils should be hot when you add the chicken.
Place the chicken tenders in a single layer in the skillet. You may need to work in batches.
Add the chicken tenders to the heated oil and fry for 3 minutes on each side.
The internal temperature should register 160°F with an instant-read thermometer. The chicken continues to cook when it is resting.
Remove from the pan, cover with foil, and set aside.
Pan-Fry the Potatoes
Using the same skillet, reheat over medium-high heat and add 1 more tablespoon each of olive oil and 1 tablespoon clarified butter to the skillet.
Turn down the heat to medium. Place the potato wedges in a single layer. Season with kosher salt and freshly ground pepper while frying.
Fry for 3 or 4 minutes on each side of the potatoes until nicely browned and crisp.
Remove from the pan and set aside.
Saute the Onions and Garlic
Slice 1 large sweet onion into thin half-moon slivers.
Heat the same skillet over medium-high heat again and add 1 tablespoon of both olive oil and clarified butter. Make sure the oils are nice and hot.
Add the sliced onions and sprinkle with more salt and pepper to taste.
Reduce the heat to medium.
Cook the onions for 8-10 minutes until tender and translucent.
Add 6 thinly sliced garlic cloves (you can use minced as well) to the pan and cook for another minute
Create the Creamy Lemon Sauce
Heat the skillet to medium-high and add 1/2 cup dry white wine (I used a Chardonnay).
Loosen the brown bits from the skillet.
Bring the wine to a boil. Reduce the heat to medium or medium-low. Continue on a low boil for about 3 minutes.
Add the juice from a squeezed lemon.
Slowly stir in 3/4 cup each of whole milk and whole cream (half and half works as well) and the remaining
Add the remaining 5 tablespoons of butter and 1/3 cup of finely grated fresh parmesan cheese.
Adding Potatoes and Chicken
Toss the potato wedges and the chicken tenders into the sauce and let it simmer for another 5 minutes while the potatoes and chicken reheat and the sauce has thickened.
Add chopped parsley for garnishment and a pop of color.
Par-boiling is a process wherein the potatoes are partially cooked before pan-frying. This speeds up the frying time while maintaining a tender and moist center.
When parboiling the potatoes, start with cold water. It helps them cook more evenly.
When cooking a savory dish, it is important to season at pretty much every stage. We start this recipe with salted water in order for it to be absorbed into the interior of the potato.
It’s important to bring the water to a full boil over medium-high heat to begin. Cover with a lid, but remove it when you turn down the heat, otherwise, you could have mushy potatoes.
The chicken should be patted dry with paper towels before going into the hot pan. This will promote browning and crisping of the chicken tenders.
The combination of both light olive oil and clarified butter works great to fry the potato wedges and chicken tenders on higher heat. Both of these oils have a smoking point which is above 450° F. You can substitute regular butter for clarified, just be careful not to turn the heat too high.
It’s best to use a large skillet and place the chicken and potato wedges in a single layer so you don’t crowd the pieces. You can work in batches if you need to.
Many people tend to overcook chicken producing dry, tough, and rubbery chicken. But six minutes is literally all that’s needed to get these pieces perfectly tender.
The chicken is ready to flip when their edges turn white and they pull away from the pan.
When cutting the onions, start with cutting them in half from root to stem. After that you can choose to slice into half-moon slivers or lengthwise from root to stem. Either one is fine. The recipe is just looking for thinly sliced onions.
The purpose of wine in cooking is 1) to deglaze a pan and remove all those flavorful brown bits and 2) to enhance and accent the flavor and aroma of a dish.
Serving Size:1/6 of the the dish
Saturated Fat:13 g
Unsaturated Fat:6 g
Trans Fat:0 g
Keywords: creamy lemon chicken, creamy lemon garlic chicken, one skillet meal, one dish meals, chicken tenders recipe