Preparing the Sauce: In the same pan, add a little more butter if necessary and sauté the minced garlic cloves and sliced onion until golden and fragrant.
Adding Liquid Ingredients: Add the lemon juice and broth or water to the pan and bring to a boil.
Simmering the Chicken: Return the chicken tenders to the pan and simmer until cooked through and tender.
Creating the Creamy Sauce: Add the heavy cream and stir well to combine. Let the sauce simmer for a few minutes until it thickens slightly.
Seasoning and Serving: Season the sauce with nutmeg, salt, and pepper to taste. Add the chopped fresh parsley just before serving. Serve the creamed chicken hot, accompanied by rice, mashed potatoes, or your favorite garnish.
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