Sautéed Chicken Tenders with Peas and Mint


Preparation info

  • Makes


    Servings; Can be Doubled
    • Difficulty


Appears in

Weeknight Gluten Free

Weeknight Gluten Free

By Kristine Kidd

Published 2013

  • About

Think of this easy recipe as a template, substituting asparagus or zucchini for the peas, and tarragon or dill for the mint. I love to spoon it over brown jasmine rice or Basic Quinoa.


  • Gluten-free flour mix for dredging (I like Cup4Cup)
  • Chicken tenders, 10 oz


  1. Spread the flour mix on a plate. Cut the chicken tenders in half crosswise. Sprinkle the chicken lightly with salt and pepper, then dredge in the flour.
  2. In a large nonstick frying pan over medium-high heat, warm the oil. Add the chicken and sauté until just cooked through, about 5 minutes. Transfer to a plate. Add the peas and sugar snaps to the frying pan and