By Linda Gassenheimer
From Tribune News Service
A bright, lemon sauce flavors delicate chicken tenderloins in this quick dinner. Tenderloins, or tenders, are a secondary muscle that lies directly under the chicken breast. As the name suggests, they’re very tender and need only a few minutes to cook. White wine and capers add to the lemony sauce for a tangy treat.
The tenderloins are flattened to about 1/4-1/2-inch thick. This can be done with the bottom of a heavy skillet or meat bat. Be careful not to press too hard. The chicken flesh may shred.
Helpful Hints You can use boneless, skinless chicken breast instead of tenderloin. Be sure to flatten them to 1/4- to 1/2-inch thick.
You can use any type of mushroom. Countdown…