- 1 (9.74 ounce) package Idahoan Signature™ Russets Mashed Potatoes
- 2 tablespoons olive oil
- 6 frozen chicken tenders
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 onion, diced
- 1/4 cup sun-dried tomatoes packed in oil, drained and diced
- 2 cloves garlic
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 3/4 cup dry white wine
- 1/2 cup milk
- 1/2 cup finely grated Parmesan cheese
- 1/2 teaspoon white sugar
- Prepare Idahoan Signature™ Russets Mashed Potatoes according to package directions.
- Heat olive oil in a skillet over medium-high heat; add frozen chicken tenders. Season with Italian seasoning, salt, oregano, black pepper, and red pepper flakes.
- Cook until tenders are browned and no longer pink inside, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken tenders from the skillet.
- Place diced onion in the same skillet over medium-high heat and cook until translucent, 5 to 8 minutes. Add sun-dried tomatoes and garlic; cook 1 minute longer.
- Stir in butter and flour and cook for 1 minute. Add white wine and scrape any bits from bottom of the pan. Stir in milk, sugar and Parmesan cheese. Bring mixture back to a simmer; simmer until mixture begins to thicken, about 5 minutes. Transfer chicken back to skillet and cook until heated through.
- Serve over Idahoan Signature™ Russets Mashed Potatoes.
05/04/2018
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