Braised Chicken Tenderloin with Artichoke and Mushroom Sauce


Chicken Tenderloin with Artichoke and Mushroom Sauce

This recipe is not for the faint of heart.


  • 1/2 cup shredded Manchego cheese
  • 1 cup diced mushrooms (shiitake and crimini)
  • 1 cup artichoke hearts (roughly chopped)
  • 1/2 cup heavy whipping cream
  • 1/2 cup milk
  • 1/2 stick butter
  • white pepper
  • 1 clove minced garlic
  • Extra Virgin Olive Oil
  • salt, seasoning
  • 8-10 pieces of chicken tenderloin


  1. In a saucepan, on medium head, add the butter, mushrooms, white pepper, and garlic.
  2. When the mushrooms and garlic begin to smell really good, add the cream, half & half, artichokes, and cheese.
  3. Cover and let this simmer while you prepare the chicken.
  4. Pat the chicken tenderloins dry and dust them with seasoning (I used a rosemary, garlic, pepper blend).
  5. In a large oven-proof skillet on high heat, add the olive oil.
  6. Sear the outside of the chicken on both sides (this shouldn’t take long for small tenderloins).
  7. Finish the chicken in a 400° oven.
  8. Serve it forth to Hansel. Feel his finger to see if he is fat.

2-4 Servings

Prep Time:

Cook time:


By: The Tart Little Piggy
Published: 12/19/2012