Well-seasoned chicken tenderloins made with pancetta, baby portobellos, chopped spinach, and heavy whipping cream with a side of steamed cauliflower drizzled lightly with balsamic, olive oil and tons of finely minced fresh garlic.

Well-seasoned chicken tenderloins made with pancetta, baby portobellos, chopped spinach, and heavy whipping cream with a side of steamed cauliflower drizzled lightly with balsamic, olive oil and tons of finely minced fresh garlic.

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Comments

  • Posted: March 13, 2018 02:00

    L3aBoB3a

    Warm up a pan and throw in some chicken tenderloins seasoned with garlic powder, sweet paprika, salt (and any other combo you really want, sometimes mustard powder is great too). After you've browned the chicken a bit with pancetta, throw in the baby portabellos until they steam up a bit. Add chopped spinach with heavy whipping cream, salt, and cover with lid, stirring occasionally until everything has settled and the whipping cream has started to thicken. Throw in a couple peppercorns info you're into that. For the salad, you can also roast the cauliflower, but since I was making this for my dad, he prefers steamed. It's incredibly easy and tasty! You don't have to use balsamic (since I know it has a sugar content) but any kind of dressing will do. Edit: I didn't follow measurements/macros (I'm one of those annoying people who has been cooking for a long time and never measures anything) but you can't really mess this recipe up. If you want more/less spinach, or if you want to make it creamier, add more of the whipping cream. It's just a great combination of flavors so give it a go!