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Isn't a chicken tender the breast part called.the tenderloin which has a white tendon running through it? I think Julia Child called them supremes
and I made her recipe where they were poached in clarified butter. It was the best chicken tender I ever ate and did not involve breading or soup mixs or dried spice blends or frying. The only hard part was getting the tendon out without mangling the tender.
Isn't a chicken tender the breast part called.the tenderloin which has a white tendon running through it? I think Julia Child called them supremes
and I made her recipe where they were poached in clarified butter. It was the best chicken tender I ever ate and did not involve breading or soup mixs or dried spice blends or frying.
