INGREDIENTS:
1 1/2 pounds chicken breast tenders
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons butter
8 cloves garlic, cut into slivers
1/2 medium white onion, sliced
2 tablespoons flour
2 tablespoons of chicken demi-glace mixed with 1 cup hot water (I bought the demi-glace at a cooking specialty store).
1/2 cup cream
1/2 teaspoon dried thyme, crushed
Sprinkle chicken tenders with salt and pepper. In a large skillet cook chicken tenders in olive oil over medium-high heat until no pink remains. Remove chicken from skillet; set aside. Reduce heat to medium. Add butter, garlic, and onions to skillet. Cook and stir until onions are just beginning to brown. Sprinkle flour over onion mixture; stir to moisten all of the flour. Cook and stir for 1 minute. Add chicken demi-glace/water mixture, stirring constantly. Bring just to a boil; stir in cream and thyme. Return chicken tenders to skillet. Cook over medium heat about 5 minutes or until sauce is thickened and chicken is heated through.