Creamy, Garlic Butter Skillet Sauce (with Chicken)

% Ingredients

  • 40.15% Chicken tenderloins
  • 27.64% Whole milk
  • 19.20% Chicken stock
  • 4.36% Unsalted butter
  • 3.93% Grated parmesan
  • 1.92% Cornstarch
  • 1.28% Buttermilk powder
  • 0.42% 6120 White Bean Curd Powder
  • 0.35% Roasted garlic powder
  • 0.29% Kosher salt
  • 0.17% Instant nonfat dry milk
  • 0.16% 2230 Roasted onion
  • 0.08% Fresh ground white pepper
  • 0.04% Crystallized lemon

Recipe Intro:
Today’s family tables demand bold, rich tastes for dinner. Our 6120 White Bean Curd powder elevates this modern dinner entrée into a rich, savory experience with irresistible comfort food craveability.

Recipe Motivation:
Modern American family style dinner preparation.

Why this Nikken item was used:
Our 6120 White Bean Curd Powder was used to makes the sauce creamier, more buttery, tangier, richer, more unctuous, rounder and complex.

1. Combine milk, stock, and dry mix in a bowl and whisk thoroughly to incorporate.
2. Add butter to a medium saucepan and heat over medium until melted.
3. Add chicken and cook until lightly browned on both sides (~ 2-3 min/side).
4. Remove from heat and add milk mixture. Stir well, return chicken to pan and cover.
5. Simmer at med-low heat until chicken is cooked through (165F internally) and sauce is thick.