Chicken or Beef Tenderloin Supreme

CHICKEN OR BEEF TENDERLOIN SUPREME
4 servings 

This is my favorite dish to serve to someone special on Valentine's Day.

  • 1 ½ to 2 pounds boneless chicken breasts (see variation)
  • 2 to 3 tablespoons butter or margarine, melted (see note)
  • 1½ to 2 cups sliced fresh mushrooms
  • ½ cup chopped green pepper
  • ½ cup chopped peeled onion or thinly sliced green onion (include some green tops)
  • 1 tablespoon plus 2 teaspoons flour
  • 1½ cups chicken broth (see note)
  • 1 cup dry red wine
  • 1½ teaspoons red wine vinegar or balsamic vinegar
  • 2 small fresh or dried bay leaves, crumbled
  • 2 teaspoons finely snipped fresh basil leaves or ½ teaspoon dried basil
  • 2 teaspoons finely snipped fresh thyme leaves or ½ teaspoon dried thyme
  • 1 teaspoon Worcestershire sauce
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons commercial tomato-base chili sauce
  • 1 tablespoon minced parsley (no stems)

In a small to medium heavy skillet, brown chicken breast pieces in butter over moderate heat, about 2 minutes per side; remove chicken with tongs (so as not to puncture chicken and lose juice) and set aside.  In hot pan drippings, saute mushrooms, green pepper, and onion over moderate heat until just tender, but not limp and mushy; remove from pan, draining drippings back into pan, and set aside.  Reduce heat to low.  Blend flour with drippings to form a smooth paste; gradually add chicken broth, wine, wine or balsamic vinegar, basil, thyme, and Worcestershire sauce, blending well.  Season with salt and pepper to taste.  Cook over low heat, stirring frequently, until sauce thickens.  Return chicken pieces to sauce, coating each piece well with sauce.  Simmer, partially covered, for an additional 10 to 15 minutes or until chicken is fork tender.  Add chili sauce and mushroom/pepper/onion mixture to pan, mixing gently but well, just before serving. Adjust seasoning as desired.  Arrange 1 to 2 chicken pieces on each dinner plate; spoon sauce over each, dividing evenly, and sprinkle minced parsley over each serving. 

Note: May omit butter or margarine; liberally coat skillet with non-caloric vegetable cooking spray.

Note: May dissolve 1 chicken bouillon cube in ¾ cup boiling water, if desired.

Beef Tenderloin Variation: Omit chicken and chicken broth; use 1½ cups beef broth or beef consommé.  Prepare sauce without tenderloins as previously directed.  Choose two to four (6 to 8-ounce) beef tenderloins (filets) or boneless beef rib-eye or sirloin steaks, each cut 1½ inches thick.  To broil, arrange steaks on a preheated rack in a broiler pan about 5 to 6 inches from heat source.  Brush meat with melted butter, if desired.  Broil until top of meat is browned, turning once, approximately 5 to 7 minutes per side for rare, 8 to 10 minutes per side for medium rare, and 12 to 15 minutes per side for medium.  For more accuracy, use an instant reading meat thermometer inserted into the center of each steak, 130 to 140 degrees for rare, 140 to 150 degrees for medium rare, and 160 degrees for medium.  Do not broil meat to well-done as the meat becomes dry and in some instances tough.  

Pork Tenderloin Variation: Omit chicken; use 1½ to 2 pounds pork tenderloin.  Cut tenderloin into thick equal-size slices; pound slices flat with a meat mallet or the flat side of a French knife.  Prepare as directed for the chicken preparation.

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