Ingredients
The following ingredients have 4 Servings
- 500 gms – 1.1 lbs. chicken tenderloins
- 40 gms – 3 tbsp butter
- 100 ml – a little less than ½ cup white wine
- 60 ml – ¼ cup Cognac
- Juice of ½ a lemon
- 2 sage leaves
- 1 tsp rosemary
- 1 tsp fresh thyme (optional)
- ½ cup chicken stock
- 3 tbsp black olive tapenade (click here for the recipe)
- Salt to taste
Instruction
- Put the butter in a pot, add the sage leaves and rosemary to it. Put it on the fire and let the butter melt.
- Add the chicken tenderloins and lemon juice and sauté for a couple of minutes.
- Now add the chicken stock, white wine and Cognac, put the fire to low and let it cook until the chicken is cooked through.
- When the chicken is ready, add the black olive tapenade to it.
- Adjust with salt and stir well.
- Serve warm with some buttered potatoes (or mash) on the side.
