Can I use chicken breasts instead of tenderloins?
Yes. Pound chicken breasts to ½-inch thickness or cut them into tender-sized pieces. Cooking time may increase by 2–3 minutes if using whole breasts.
How do I know when the chicken is done?
Cook until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer at the thickest point.
Can I make this ahead?
Cook the chicken and sauce, then cool and refrigerate for up to 3 days. Reheat gently on low heat, adding a splash of broth if the sauce has thickened too much.
What pairs well with this dish?
Serve over pasta, rice, mashed potatoes, or with crusty bread to soak up the cream sauce.
Can I substitute the heavy cream?
Use half-and-half (sauce will be thinner) or Greek yogurt stirred in at the end (do not boil). Full-fat coconut milk works for a dairy-free option.