Strips of boneless, skinless chicken breast may be substituted for the chicken tenders. (However, the texture of the cooked chicken may not be as tender.)
3 tablespoons extra virgin olive oil
2 tablespoons butter
¾ cup onion, ½ inch dice
4 large scallions, whites diced, greens sliced and separated
1 cup red bell pepper, ½ inch dice
1 tablespoon garlic, minced
8 chicken tenders, about 1 ¼ pounds
3 cups loosely packed baby spinach, about 2 ounces
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup sour cream
In a large sauté pan, melt butter in oil over medium high heat then add onion, scallion whites, red bell pepper and garlic and sauté for three minutes or until onions are translucent.
Add chicken and nestle down so the tenders sit on the bottom to brown. Cook 1-2 minutes until lightly seared. Turn each tender and lightly brown the other side.
Add spinach, scallion tops (green part), salt and pepper and stir to combine. Cover and cook for and additional 1 to 2 minutes until the spinach is wilted and the chicken is cooked through.
Remove from heat and stir in the sour cream. Add more salt and pepper to taste.
Note: The hardest part of this dish is removing the long white membrane that you’ll see running through each chicken tender. (You really do want to remove that before cooking.) You start by making a few small cuts around the end of the white piece sticking out so you have room to grab it then hold that piece with a paper towel while you pull and run your fingers from your other hand down the sides. (I once worked with someone who could remove the membrane in a few seconds – he did it so often. I could never do it as fast as him, but managed to remove the membranes for this recipe in about five minutes and only mangled a few.)
Keywords: chicken tender saute