How to Cook Gluten Free Chicken Tenders & Sauce

by Cupcakes & Crowbars ™

Gluten free can be easy, and delicious! This simple recipe takes about 45 mins from prep to table, tastes delicious, and is good for you! Recipe adapted from cleanliving.com.

Supplies

  • 2 Cups Chicken Stock
  • 4 Tablespoons Red Wine Vinegar
  • 4 Tablespoons Apricot Marmalade
  • 2 Teaspoons Dijon Mustard
  • 2 Teaspoons Cornstarch
  • 2 Pounds Chicken Tenders
  • 4 Yellow potatoes
  • ½ Sweet onion (like Vidalia), chopped
  • Following ingredients are all "to taste"
  • Sea Salt
  • Fresh Cracked Pepper
  • Olive oil
  • Fresh thyme
  • Fresh rosemary
  • Instructions

    Step 1

    This is a gluten free recipe; many naturally GF foods have additives that contain gluten. Please be aware & check product labels to ensure you're cooking with GF supplies.

    Step 2

    Slice potatoes into inch-thick sections. Place in a large bowl & drizzle with olive oil. Place on cookie sheet lined with foil (easy cleanup), then sprinkle with sea salt, pepper, rosemary, & thyme.

    Step 3

    Roast potatoes in 375* (f) oven for 25-35 mins, or until golden brown and tender when pierced with a fork.

    Step 4

    Measure out chicken stock in large bowl. I have an 8 c measuring cup, so I used that. Add Dijon, vinegar, and marmalade & whisk to combine. Set aside.

    Step 5

    Chop onion & garlic & set aside.

    Step 6

    Coat tenders with salt & pepper to taste.

    Step 7

    Add a couple tbsp olive oil to pan & fry tenders until cooked through, appx 4-5 mins per side. Place on a plate or in a bowl & cover with foil to keep warm.

    Step 8

    Add a couple tbsp olive oil to same pan & add onions & garlic. Sauté over med-low until the onions are soft & carmelized. Whisk chicken stock mixture to combine, then add to onions.

    Step 9

    Add two tsp cornstarch to two tsp COLD water to make a slurry. Add slurry to stock & onion mixture. Cook over med heat until sauce coats the back of a spoon; appx 15 mins, stirring frequently.

    Step 10

    When sauce is thickened, place tenders back in pan & cook just until heated through. Drizzle sauce over chicken, sprinkle with fresh thyme, and serve.

    Step 11

    We had ours with Brussels sprouts. Super delish!

    Step 12