Snapguide

How to cook gluten free chicken tenders & sauce

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.

3
STEPS
INGREDIENTS

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.

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.

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.

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

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.

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.

Chop onion & garlic & set aside.

Chop onion & garlic & set aside.

Coat tenders with salt & pepper to taste.

Coat tenders with salt & pepper to taste.

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.

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.

Add a couple tbsp olive oil to same pan & add onions & garlic. Saut\u00e9 over med-low until the onions are soft & carmelized. Whisk chicken stock mixture to combine, then add to onions.

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.

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.

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

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

We had ours with Brussels sprouts. Super delish!

  • 2.0c Chicken Stock
  • 4.0Tbsp Red Wine Vinegar
  • 4.0Tbsp Apricot Marmalade
  • 2.0tsp Dijon Mustard
  • 2.0tsp Cornstarch
  • 2.0lb Chicken Tenders
  • 4.0 Yellow potatoes
  • 0.0 Sweet onion (like Vidalia), chopped
  • Following ingredients are all "to taste"
  • Sea Salt
  • Fresh Cracked Pepper
  • Olive oil
  • Fresh thyme
  • Fresh rosemary