I obviously love cooking. I enjoy the smells and the way my home feels when something delicious is cooking in my kitchen.  It’s fun falling in love with a recipe all over again! That is what has happened with these little chicken tenders.  Lately I just can’t get enough of them!  If you’re looking for a new meal for dinner tonight this is for you!  I like to serve it with brown rice and broccoli.

CONVERSATION STARTER FOR DINNER TONIGHT:  How do you feel you fit into the family?



Cook Time 1 hour
Total Time 1 hour
Servings 4
Author The Food Nanny


  • 8 chicken tenders
  • Coarse salt
  • Fresh ground black pepper
  • Rubbed sage sage rubbed between your fingers to almost powder
  • Cumin
  • Steak seasoning or another favorite “dry” seasoning
  • 1 Tablespoon olive oil
  • 2 teaspoons butter
  • 1 ⁄3 cup cream
  • 1 - 4 oz. can mild diced green chilies
  • 2 Tablespoons cream cheese
  • 1 cup brown rice
  • 2 1/2 cups chicken broth
  • 1 Tablespoon butter


  • Prepare the Brown Rice: Bring rice, chicken broth and butter to a boil. Reduce heat, cover with tight fitting lid. Simmer 45 min. Allow to rest for 5 min. Cooking times may vary.
  • Prepare the Chicken Tenders: Wipe off the chicken tenders with a wet paper towel. Place the tenders on clean paper towels and sprinkle each one with the following in order given: coarse salt, fresh ground black pepper, rubbed sage, cumin and steak seasoning on both sides.
  • In a medium fry pan over medium heat add olive oil and butter until it just starts to sizzle.
  • Place the chicken tenders in the pan and sear about 3 min. per side. Turn the heat down to low.
  • Add cream. Cook for 1 min. Mix in the diced chilies. Dot little pieces of cream cheese around the chicken and chili sauce. Cover. Continue to cook over low heat for 15 min.
  • Serve immediately over Brown Rice. Serve with: Brown Rice, broccoli, cauliflower, or fresh peas. Other options: quinoa, white rice.


Variations: Chicken Tenders – cut your own tenders from boneless/skinless chicken breasts by cutting 2-inch long strips. Use Half and Half in place of cream. Use small boneless/skinless chicken breasts.


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