Lemon-Dill Mushroom Cream Chicken Tenders

1. 1

   Combine garlic powder, onion powder, paprika, salt, and pepper in a bowl. Sprinkle the mixture over both sides of the chicken tenders.

2. 2

   Heat olive oil in a large skillet over medium heat. Add the chicken tenders and sear until browned, about 3 minutes per side. Transfer to a plate and loosely tent with foil.

3. 3

   Lower the heat to medium and melt the butter in the skillet. Add the mushrooms and onion and cook until the mushrooms begin to brown, about 4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

4. 4

   Whisk the half-and-half, chicken broth, lemon juice, 2 tablespoons dill, and cornstarch together in a medium bowl; pour into the skillet. Stir until the sauce slightly thickens, about 3 minutes, then season with salt and pepper.

5. 5

   Reduce the heat to low, return the chicken and any accumulated juices to the pan. Simmer until the chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle the remaining tablespoon of dill over the chicken, and serve with lemon wedges.

• Calories 253.44 kcal Moderate
• Protein 25.45 g Good Source
• Carbs 13.13 g Moderate
• Total Fat 10.04 g Moderate
• Saturated Fat 2.94 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 53.21 mg Moderate
• Sodium 301.59 mg Moderate
• Fiber 1.89 g Low Source
• Sugar 4.89 g Moderate
• Added Sugar 1.35 g Low Source
• Calcium 64.96 mg Low Source
• Iron 0.69 mg Low Source
• Potassium 137.09 mg Low Source
• Vitamin A 0.0 mcg_rae Low Source
• Vitamin C 11.69 mg Moderate
• Vitamin D 0.24 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Milk 🥛
• Corn 🌽
• Garlic 🧄
• Onions 🧅