Food on the Hill: Chicken Tenders in a Roasted Red Pepper Sauce

“Food on the Hill” by Sue York

This week’s recipe:

Chicken Tenders in a Roasted Red Pepper Sauce


Photo by Sue York/


1 ½ lbs chicken tenders

1/2 teaspoon crushed rosemary

1 teaspoon marjoram

1 teaspoon basal

1 teaspoon thyme

1 teaspoon Italian seasonings

1 cup flour

Salt and pepper

Olive oil and 3 tablespoons butter (spilt)

1/3 cup dry white wine

¾ cup roasted red peppers (see picture)

2 plum tomatoes- peeled (see directions)

3 cloves of fresh garlic- pressed

1 shallot-sliced thin

2 tablespoons capers

1 cup provolone cheese

½ cup Parmigiano-Reggiano cheese, grated


Photo by Sue York/


*To peel a raw tomato, score the skin in a few places on the tomato and dunk into boiling water for two minutes.


Photo by Sue York/


Take out and cool and the skin will peel easy.


Photo by Sue York/


I like to take the ligament out of the tenders. Just place the knife on the edge of the ligament and pull the ligament slightly as you cut it out of each piece of meat. Brine the meat (salt and water) in a deep enough dish for about 2 hours in the refrigerator.


Photo by Sue York/


Drain and rinse the meat and place into a plastic bag along with the herbs, mix well and place in the refrigerator for at least 2 hours.


Photo by Sue York/


Mix together in a shallow dredging dish the flour and salt and pepper.


Photo by Sue York/


Pat the meat dry with paper towels. In a fry pan place the olive oil and 1 1/2 tablespoon of the butter and heat it on medium heat. Dredge each tender in the flour mixture and cook in pan until golden crust.



Don’t crowd the pan, fry the tenders in batches. When each piece is done, place on a warming dish and keep in oven at 190 degrees until ready to place back into the sauce.


Once all meat is done frying, take the pan off the heat and deglaze the pan with the white wine, scrape all the wonderful bits that are on the bottom of the pan so they are part of the sauce now.


Photo by Sue York/


Add 1 ½ tablespoons of butter in the sauce. Add red peppers, tomatoes, garlic, shallot into the pan and cook for about two minutes on medium heat. Add capers and mix in. Taste your sauce and see if you would like any more seasoning. Add back the chicken into the sauce.


Warm the chicken back up. Spoon the sauce on top of the chicken. Top with both kinds of the cheese. If you have a pan that is able to go under the broiler you can melt the cheese this way. If you don’t have that kind of pans, put a lid on the pan on the stove top to melt the cheese.


Chicken Tenders in a Roasted Red Pepper Sauce

Photo by Sue York/

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