Thursday, July 3, 2014

My Knock Off of Lean Cuisine Glazed Chicken

Nine times out of ten when I am buying pre-packed lunch meals I will go for Lean Cuisine Glazed Chicken. I was craving it and made a version of it for my family. They loved it and I am sure you will too! Here's how to make it.

Glazed Chicken

2 chicken tenderloins per person
1 cup chicken stock
1/3 cup white wine
1 tsp. minced garlic
4 TBSP teriyaki sauce
2 TBSP cornstarch slurry for thickening
1 pat butter

Note:  What's a slurry? Add two TBSP cornstarch to about 1/4 cup warm water and stir. Add to the boiling gravy and it will thicken in a minute or so.

Brown the chicken tenderloins on one side. Season the side that is facing you with salt and pepper. Fry for 5 minutes. Flip over the chicken, season with salt and pepper,  and cover with a lid. Reduce the heat to medium-low and cook for 4-5 more minutes. Remove the chicken from the pan and add the wine. Use a wooden spoon to get all of the brown bits up. Next add the chicken stock, teriyaki sauce. and garlic. Bring to a boil and add the cornstarch. Stir until it begins to thicken and add the chicken back in. Cook for an additional 2-3 minutes, add the butter, and serve with wild rice.

Jazzy Wild Rice

1 pkg Near East Wild Rice
1 3/4 cup water (per package directions)
1 can French Style Green beans drained
1/4 cup diced or slivered almonds
1 TBSP butter

Make the rice per package directions. Mine was done cooking in 20 minutes so you really have to keep a eye on it. with a large knife carefully dice the almonds or use slivered almonds. Add one half of a can of French Style green beans. Lastly add a bit of butter, fluff with a fork, and serve.


  1. Correct me if I am wrong, but is the gravy not a tarragon/lemon glaze?

    1. This comment has been removed by the author.

  2. okay I used Uncle Ben's Wild Rice with seasoning packet, and fro2en green beans. I added almonds, cause it just sounded better than cashews. I took two chicken breasts and seared them, and then trimmed them up into smaller tenderloins. I made a tarragon sauce, by sauteeing tarragon in some melted butter, fresh garlic, and some onions. I added lemon pepper. Now I am finishing off the chicken in the stove, with the sauce. I did not thicken it, although I may when I pull it out. I have no white wine, or I would have added it. Oh I added chicken stock to the sauce, and it was salty enough for me. Then some fro2en greenbeans to the rice. I dare say, mine may be better than Lean Cuisines.