@motherandkitchen: Creamy Chicken, Bacon & Broccoli Golden chicken tenderloins simmered in a creamy leek, bacon, and broccoli sauce. Serve over spaghetti, with mashed potatoes, or with your favorite side. Ingredients * About 1½ lb chicken tenderloins * Flour, for coating * Garlic powder, salt, and black pepper, to season the flour * 2 tbsp butter, divided * A little oil, for frying * 1 leek, chopped and washed well * 2 cooked bacon slices, chopped * 1 large garlic clove, minced * 1 cup pasta water mixed with 1 tsp chicken bouillon Or use 1 cup chicken stock * 1 cup heavy cream * 5 oz cooked or steamed broccoli * Lemon wedges, for serving To serve: 10 oz spaghetti, mashed potatoes, rice, or crusty bread Directions Bring a pot of salted water to a boil and cook the spaghetti according to the package directions. Before draining, reserve 1 cup of pasta water and mix it with the chicken bouillon. If serving with another side, use chicken stock instead, or reserve a little pasta water in case you need to thin the sauce. Season flour with garlic powder, salt, and black pepper. Coat the chicken tenderloins. Heat 1 tbsp butter with a little oil in a large skillet. Fry the chicken until golden and cooked through, then transfer it to a plate. Add the remaining 1 tbsp butter to the same skillet. Cook the leek until softened. Add the bacon and garlic and cook briefly. Stir in the pasta water and bouillon—or chicken stock—then add the heavy cream and broccoli. Return the chicken to the skillet and let the sauce bubble gently until heated through. Serve the chicken and sauce over spaghetti or alongside mashed potatoes. Add lemon wedges at the table for squeezing over the dish. Sides that would work well: Mashed potatoes are a great choice because they soak up the creamy sauce. Rice or crusty bread would also pair nicely.

Diana | Food&Home Stories

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Sunday 25 October 2026 00:56:34 GMT