My wife made yummy noises... Need I say more? :-)
Ingredients:
- 1 – 1.25 lbs chicken tenders
- Wondra Flour seasoned to your liking
- 2 tbsp avocado oil
- 1 yellow onion, cut your way and caramelized
- 1 bunch asparagus, broken Ted Allen Style and cut up
- 8 oz white or baby port mushrooms, sliced
- 1 can unsalted cream of mushroom condensed soup
- 5+ oz whole milk
- 1/2 tsp sweet paprika
- salt & pepper to taste
- chopped parsley for garnish
Preparation:
Season the flour to your liking and coat chicken. Heat
avocado oil and fry tenders in a large skillet until just done using medium high heat. Set chicken
aside and cover to keep warm.
Break asparagus by hand… Ted Allen Style. I learned this tip from Ted on the original Queer Eye for the Straight Guy. Hold one stalk in both hands and bend it until it snaps. The spot where it snaps is where the stringy section at stalk bottom ends.
Add onions to the chicken skillet with some salt and caramelize over medium heat. Add cut up asparagus and toss a few times as asparagus cooks through. Add mushrooms and a little olive oil if needed.
Once mushrooms are cooked add condensed soup plus ~5 oz or half the soup can of whole milk along with the paprika. Shake milk in can to get all the C.O.M.
Blend and heat… taste and add salt & pepper as desired. Gently lay chicken tenders into sauce, cover and simmer to heat chicken through… 2-3 minutes should do it.
Blessed be… and happy cooking!