I think I've finally cracked deglazing. Here's what went down with this chicken:
1. Heat lots of ghee (like 5-6 tablespoons) in a skillet until hot. Season chicken tenders with herbs of your choice. Throw those babies in the hot ghee and let them cook until 3/4 or so is white. Flip over and let the rest cook through.
2. When all your tenders are done cooking, remove the pan from the heat, then pour in about 1 cup of white wine (I used a mini bottle of chardonnay) in with the ghee. All the delicious seasoning gunk should start to loosen up from the pan as the wine cooks down. I turn the heat back on medium-low and let it reduce by half then mix in some shallots, lemon zest, salt, pepper, sundried tomatoes, and garlic. Then I threw in a little GF flour (a tablespoon or two) to thicken things up.
3. Serve tenders with sauce on top (I made mine with steamed broccoli and mashed white sweet potatoes from our CSA). Enjoy!
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