Kristene Fortier is one of our expert food columnists and the author
of
"The
Whole Family Cookbook: Two-Tiered Meals to Please Both Parents and
Kids."
Although we often think of the holidays as fun and relaxing, many
of us are frazzled with just too much to do. Cooking is the last thing on
anyone's mind. During the holiday season, I try to have a well stocked pantry
to draw from when I get home from a busy day. This chicken dish is easy to
make from pantry staples.
Chicken tenderloins are small strips of meat from the underside
of the breast next to the bone. They are usually sold frozen in 2 pound bags.
For this recipe, thaw the tenderloins first in warm water for a few minutes.
The apple glaze is flavored with a hint of nutmeg in the spirit of the holiday
season. Serve with cornbread stuffing and a green salad.
Chicken Tenderloins with Nutmeg Apple Glaze
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Time to table: 30 minutes
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Serves 2 adults and 2 children
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1 1/4 pounds chicken tenderloins, thawed
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Salt and pepper for seasoning
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Olive oil spray
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1 14.5-ounce can low-sodium fat-free chicken broth
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1/4 cup apple juice concentrate
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1/8 teaspoon ground nutmeg or cinnamon
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1 tablespoon all-purpose flour
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1/4 cup 1% milk
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1 tablespoon butter
GROWN-UPS
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1 tablespoon Madeira
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1/8 teaspoon cayenne
Season the chicken with salt and pepper omitting the pepper from
the children's portions if not to their liking. Cut the chicken for the children
into small pieces. Coat a non-stick skillet with olive oil spray and heat
over medium high heat for 2 minutes. Pan-fry the chicken for 3-4 minutes
on each side or until cooked through. Remove from the skillet and place on
a platter. Cover and keep warm in the oven until ready to serve.
Pour the chicken broth and apple juice concentrate into the skillet
and scrape the bottom of the pan to remove any browned chicken bits. Bring
to a boil and reduce by half, about 10 minutes. Remove from the heat. Whisk
together the nutmeg, flour and milk. Stir into the chicken broth mixture.
Bring to a boil while stirring. Reduce heat to medium and cook for another
5 minutes stirring occasionally.
Add the butter and stir until melted. Pour half into small bowls
for the children. Stir the Madeira and cayenne into the remaining mixture.
Arrange the chicken on individual plates. For the children, thread the chicken
on wooden skewers and serve the glaze on the side. For the grown-ups, spoon
the glaze over the chicken.
GROWN-UPS
Calories 280; Calories from fat 45; Total fat 5g; Saturated fat
2.5g; Cholesterol 105mg; Sodium 230mg; Carbohydrate 10g; Dietary fiber 0g;
Sugars 9g; Protein 43g
CHILDREN
Calories 270; Calories from fat 45; Total fat 5g; Saturated fat
2.5g; Cholesterol 105mg; Sodium 230mg; Carbohydrate 9g; Dietary fiber 0g;
Sugars 8g; Protein 43g
To order,
"The
Whole Family Cookbook: Two-Tiered Meals to Please Both Parents and Kids"
click on this link.
About the Author: Kristene Fortier lives in the San Francisco Bay
Area with her family which includes two picky kids. She is a syndicated columnist
for "Pleasing Picky Eaters" and the author of The Whole Family Cookbook,
Two-Tiered Meals to Please Both Parents and Kids.. To rder your copy, send
a check or money order for $18.45 ($14.95 + $3.50 for shipping) to Kristene
Fortier, 2033 Ralston Ave. PMB 106, Belmont, CA 94002. Send questions or
tips to
pickykids@aol.com. |
