Hi Made To Be A Momma readers! I’m so glad Katie asked me to be a contributor here, and I’m really excited to share lots of great recipes with you – today and in the future. You may not know this about me, but I spent the last 5 years living overseas with my husband. He was playing professional hockey in France – and 1 year in Kazakhstan – and I was lucky enough to be there with him. We experienced so many new things, food-related and not, and one of my favorites was definitely the mustards in France.
Although I’m pretty partial to a good Dijon, I also developed quite a taste for other mustards, like whole grain mustard, often referred to in France as moutarde a l’ancienne. It makes a really great addition to any recipe, but combined with Dijon, it’s really kicks things up a notch.
For this recipe, I thought I would combine my favorite mustard duo to create a simple, savory chicken tenders recipe that’s perfect for any night of the week. There’s bacon, white wine and a little hint of smoked paprika in there too. I’m telling you, the flavor in this recipe just doesn’t end.
Making it is easy, you simply crisp up some bacon before you sauté the onions and chicken tenders. After that you deglaze all the tasty brown bits from the pan – you want every bit of flavor you can get, and those browned bacon bits are amazing. Then, you whisk in a simple mustard-paprika mixture and pop in a sprig or two of fresh thyme.
And, you can’t forget your side dish. I always serve this with mashed potatoes. Whenever there is sauce of any kind, I just love mashed potatoes, and this dish is no exception. It’s absolutely perfect with them. Mmmmm. I’m getting hungry just thinking about it.
Savory Mustard Chicken Tenders
- 2 pounds boneless skinless chicken tenders
- 2 tablespoons olive oil divided
- 1/2 cup uncooked chopped bacon
- 1/2 cup chopped sweet onion
- 1/4 cup Dijon mustard
- 2 tablespoons whole grain mustard
- 1 teaspoon smoked paprika
- 3/4 cup white wine such as Sauvignon Blanc
- 1-2 sprigs fresh thyme
- Liberally season chicken tenders with salt and pepper.
- In a large skillet, heat 1 tablespoon olive oil to medium-high. Add bacon and cook until crispy, stirring frequently, about 5 minutes. Remove from pan and set aside.
- Add remaining olive oil and onions and sauté until translucent. Add chicken tenders to the pan and begin to brown.
- In a small bowl, stir together the Dijon, whole grain mustard and smoked paprika.
- After about turn the chicken tenders to brown the other side.
- Once the chicken has browned on both sides, add the white wine to the pan to deglaze (scrapping off the brown bits that have accumulated).
- Whisk in the mustard mixture and add the fresh thyme. Reduce heat and allow the sauce to simmer for about 5 more minutes until the chicken has reach 165˚F.
- If needed, thin sauce with 1 - 2 tablespoons water.