Ok, this one is a no-brainer, if fact it can hardly call itself a recipe. It’s super easy, but yet oh so delish!! Sautéed chicken and onion with brown sugar, soy sauce, fresh rosemary and fresh garlic. Takes about 15 minutes to prepare.
Saute frozen chicken tenderloins in olive oil until done and season to taste with pepper. I literally take the tenderloins straight from the freezer into the hot pan and they take about 4 minutes on each side. Slice the thickest one and make sure it’s no longer pink and the juices run clear and it’s done. Hold off on the salt for now because the soy sauce is fairly salty. You can always add a little salt later if needed.
Remove chicken from pan and sauté a small sliced onion in olive oil until tender. Toss in brown sugar, rosemary, soy sauce and fresh minced garlic.
Add the chicken back to the skillet making sure to include any pan juice from the plate where the chicken rested and top with the rosemary onion sauce. That’s it, done!
This is fantastic served over a bed of angel hair pasta that’s been tossed with olive oil and fresh grated parmesan and a some hot crusty bread.
Here’s what you’ll need:
7 or 8 chicken tenderloins should serve a family of 4
olive oil for sautéing both the chicken and then the onion
1 small yellow onion sliced thin
1 tablespoon dark brown sugar
2 teaspoons fresh chopped rosemary
1 minced garlic clove
1 tablespoon soy sauce
Saute the chicken tenderloins over medium heat until done. Remove from skillet and next sauté the onion until tender. Toss in the brown sugar, rosemary, soy sauce and garlic. Cook another minute then add the cooked chicken back to the skillet making sure to include any pan juice from the dish they were resting in.