8 boneless, skinless chicken tenders
3 tbsp. of thyme
1 tbsp. pepper
2 tbsp. of extra-virgin olive oil
2 tbsp. of butter
2 tbsp. of flour
1/2 cup of chicken broth
1/2 cup of milk
1 1/4 cups of Uniekaas® Hollandse Creme
3 tbsp. of thyme
1 tbsp. pepper
2 tbsp. of extra-virgin olive oil
2 tbsp. of butter
2 tbsp. of flour
1/2 cup of chicken broth
1/2 cup of milk
1 1/4 cups of Uniekaas® Hollandse Creme
Season the chicken tenders with thyme, salt and pepper. Heat olive oil in a large skillet, add the chicken and cook for 3 mins on each side. In a small heavy saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, then whisk in the chicken broth and milk, cook until thickened, about 2-3 mins. Using a wooden spoon, stir in the Uniekaas® Hollandse Creme in a figure-right motion until melted about 2 mins. Serve the chicken topped with the Hollandse Cream gravy.
Serves 4
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