My new job is surround by some great food choices including my favorite grocery stores Erewhon and Whole Foods. I stopped by Whole Foods after work and quickly bought a few things including some Mary’s Organic chicken though I accidentally grabbed a package of tenders instead of split boneless chicken breasts.  Of course I didn’t realize the mistake until I arrived home.

I had some morel mushrooms I bought at the Studio City Farmer’s Market and thought I had some heavy cream to make a rich mushroom cream sauce. Sadly the heavy cream I had expired.  So there I was with tenders and no cream or milk in the kitchen expecting to make chicken breasts with a morel mushroom cream sauce.  My first thought was to bread the tenders and just make some chicken tenders with some homemade bbq I had, but my wife said use the morels and so I started to improve tonight’s dinner.

The final result is the following with some green beans and what I’m calling “smashed potatoes” which is basically boiled potatoes with some olive oil, butter and salt and pepper mashed.

Chicken Tenders with Morel Mushroom Reduction
Serves 4

1 lb chicken tenders
1 cup bread crumbs
1 egg, white only
1/4 cup orange juice
1 tablespoon olive oil
1 tablespoon butter
salt and pepper

8 morel mushrooms, rough chop
1 garlic clove, thinly sliced
1/4 cup white wine
4 tablespoons butter

Heat sauté pan on medium-high heat adding the 1 tablespoons of olive oil and butter. Mix the egg white and orange juice together in a shallow bowl to use for dipping chicken tenders in before dredging with bread crumbs.  Take each chicken tender dip in egg white and orange juice mixture and then roll around in bread crumbs to cover and add immediately to sauté pan. Continue until pan is full.  Cook each side for about 3 minutes until golden brown. Place finished pieces on plate and continue to add more tenders to the pan until all are made.


After the tenders are all cooked, add garlic and morel mushrooms.  Cook for a minute and then add the white wine.  Let the liquid reduce by half in about 1 or 2 minutes then add the butter and turn off medium-high heat letting butter melt to create a sauce.


Plate the potatoes you made in the center and then place chicken tenders on top and green beans on the side.  Pour some of the morel mushroom sauce over the tenders and potatoes.


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Pad Prik King

On October 23, 2011, in Recipes, by Chris Baccus

One of my favorite Thai dishes is a recipe called Pad Prik King. You can use any kind of meat or do it vegetarian with tofu or a blend of additional vegetables. Here I used chicken from Windy Meadows Family Farm.

The recipe below I found doing a Google search as I was looking for something to do with a bag of green beans I bought at the Coppell Farmer’s Market yesterday. A couple recipes called for a Pad Prik King pre-made sauce. I eventually found a recipe where I made some minor changes making it work with ingredients I already had. Best of all it turned out perfect.

Pad Prik King
Serves 4

1 lb boneless, skinless chicken cut into bit-sized pieces
2 cups green beans
2 tablespoons sesame oil
2 tablespoons curry paste (yellow or red)
1 cup water
2 teaspoons sugar
1/2 teaspoon fish sauce
2 teaspoons julienned kaffir lime leaves

Heat the oil in a wok and add curry paste. Let the paste cook for about 2 minutes to bring out the flavor and add the chicken cooking for 5 minutes on medium-high heat stirring often. Add green beans and cook for 2 minutes. Add water, sugar and fish sauce and let it all cook for another 3 minutes and add kaffir lime leaves at the end cooking for another minute.

Serve with rice.

Source: Thai Food Cooking with Jam