Poached Chicken Tenders
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|1 1/2 lb||chicken tenders|
|2 1/2 c||chicken or vegitable stock|
|1 sprig(s)||rosemary sprigs|
|1 sprig(s)||thyme, leaves|
|pinch||salt and pepper|
North Providence, RI (pop. 178,042)
Member Since Jan 2011
Poaching chicken tenders can be not only a healthy way of eating but very versatile too. I do this recipe for myself and make different meals out of them. I hope you give it a try! Watch for other great recipes of mine that uses poached chicken as an ingredient (breakfast, lunch, or dinner)that you'll be sure to love!
Place 10” – 12” non-stick skillet over high heat.
Add to skillet, chicken stock, rosemary, thyme, tarragon, and bay leaf. Cover and bring to boil.
Season chicken with salt and pepper to liking then add chicken tenders to skillet but do not over crowd (you can always do a second batch if needed) and cover and then reduce heat to low.
Set timer for 15 minutes, turn tenders over, then set for another 15 minutes.
Remove all tenders to cool and discard liquid and herbs.