Wow, what a hot summer we are still having here in California!
Last thing i want to do is crank up the oven to bake a delicious dinner; but i still like a tasty nutritious meal that’s quick and healthy.
So i try to combine different flavors to keep things interesting and elevate our dinner experience from food, to drink, to atmosphere.
You can never go wrong with chicken on a weeknight, so i picked up some chicken tenderloin at the market to pan sear quickly in a little olive oil and paired it with some mushrooms and a silky Apple Cidre sauce from Stella Artois. I found it can be a perfect substitute for any recipe that calls for white wine as well. Keep a chilled bottle in the fridge for a perfect pairing at the dinner table.
For the side dish i keep it super simple with some steamed broccoli or a green salad.
Chicken Tenderloin with Apple Cidre Mushroom Sauce
- 1 lb chicken tenderloin
- 10 brown button mushrooms -sliced
- 1/2 c onion- diced
- 1 c Stella Artois Apple Cidre
- Sea salt, black pepper, red pepper flakes -to taste
- 1/c c Italian parsley- roughly chopped
- 1/2 lemon -for juicing
- 2 tbs salted butter
- 3 tbsp extra virgin olive oil
1. Season the chicken tenderloin well with the salt, pepper and red pepper flakes on both sides. In a large skillet heat up the olive oil and pan seared the chicken until golden on each side, about 1 minute then transfer to a plate and keep warm. Work in batches as to not crowd the pan.
2. Add the onions with a pinch of sea salt to the skillet with all the drippings and brown bits from the chicken. Saute until translucent and start to brown. Add the sliced mushrooms to the pan with a pinch of sea salt, toss to coat and saute another 5 minutes until they begin to soften and get golden brown around the edges.
3. Pour in the Stella Artois Apple Cidre to deglaze the pan and make sure to scrape all the brown bits from the bottom of the skillet. Simmer away until the cider is reduces by half. Remove from heat and whisk in the butter until melted and the sauce is silky. Add the chicken back into the pan with the sauce and spoon some of the mushrooms on top. Sprinkle with the parsley and cover for a few minutes so the chicken will absorb some of those flavors from the sauce.
Serve with a side of steamed broccoli or a green salad and a squeeze of lemon juice.
Brand Statement: “It’s Cidre, not cider.”
Disclosure: Compensation was provided by Stella Artois via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Stella Artois.