Roasted Veggies with Chicken Tenders (Renaissance Blend Olive Oil)

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This multi-step process of roasting root veggies and then immersing them in a deglazed broth with wine produces the most tender and flavor filled side to chicken tenders. The renaissance herb blend complements poultry well and adds English garden essence to the vegetables.

What you will need (dinner for four)

  1. enfuso Renaissance Blend Infused Olive Oil

  2. Two large chicken breasts

  3. 1 cup flour seasoned with salt and pepper

  4. 1/2 cup vegetable broth

  5. 1/2 cup dry white wine

  6. A selection of root vegetables (carrots or parsnips, red or golden beets, rose or purple potatoes, radishes, onions). Note, if you elect to use red beets (as we did) your vegetables will all have a reddish tint. To avoid this use only golden beets.

  7. Additional salt and pepper “to taste”. We like kosher salt and fresh ground black pepper.

  8. Italian parsley finely chopped for garnish

roasted vegetables with chicken tender

Instructions:

Roast Root Vegetables

  • Preheat oven to 365 degrees.

  • Peel parsnips, carrots, and/or beets. Cut all vegetables into large bite sized pieces. Toss vegetables liberally in Renaissance Blend Infused Olive Oil and season with salt and pepper.

  • Spread vegetables in a roasting pan and place in the oven. Roast until just barely fork tender, about 30 minutes. Stir vegetables 2-3 times for even roasting.

Cook Chicken Tenders

  • Start this step when the root vegetables are almost done.

  • Cut chicken breasts in 1/2 the long way and then cut each long piece in 1/2. Please each piece between two pieces of Saran wrap and pound until about 1/4 - 1/2 inch thick.

  • Preheat a heavy duty skillet (cast iron or All-Clad or something similar) over medium heat.

  • Cover the bottom with a thin layer of Renaissance Blend Infused Olive Oil.

  • Dust chicken tenders in seasoned flour and lay in the heavy pan. You can cook in batches. Cook on both sides until crispy and golden brown adding oil as needed. When chicken is cooked place in a warm oven to hold.

plated chicken tenders with roasted vegetables

Simmer Root Vegetables

  • After removing the last batch of chicken, turn down the heat on the pan and add 1/2 cup of broth to deglaze the pan, scraping the sides and bottom of the pan.

  • Bring liquid to a low simmer and add 1/2 cup of wine.

  • As the sauce begins to thicken, add the root vegetables and simmer on low for about 5 minutes until sauce is viscous and reduced.

Plate

  • Place two chicken tenders on a plate with vegetables.

  • Drizzle with more Renaissance Blend Infused Olive Oil.

  • Top with chopped Italian parsley

Take a bite!

Mix chicken and veggies for the best flavor.

bite or roasted chicken tenders with vegetables