Rub me tender, rub me do….

A full snow day today!!

First digging a space for the puppies to do their thing, then a looooong walk in the snowdrifts, some up to our hips, a few visits with friends along the way, then a little more shoveling, a snow man, a romp in the snow with the pups……a little sore?

Maybe that’s what got me thinking about a rub for dinner.

Applewood Rubbed Chicken Tenders,with a Cranberry, Champagne, Cream Glaze.



  • 1 lb skinless chicken tenderloins
  • 1/4 cup Master Grill Applewood Rub (or other good quality applewood rub)
  • 1/2 cup bread crumbs, finely ground
  • 3 tblspons olive oil
  • 1 small or 1/2 large shallot
  • 1 tsp coriander seeds
  • 1/2 tsp dried ginger
  • 1/2 cup dry champagne
  • 1/2 cup cranberry cocktail
  • 1/4 cup cream
  • 1 tblspn butter
  • a pinch of dried thyme

Mix the bread crumbs and applewood rub together in a small bowl. Dry off the chicken well, then dredge in the bread crumb/rub mixture until fully coated. Set aside.

Heat the olive oil in a fry pan over medium high heat. Saute the coated tenders briefly to brown.

Remove chicken from pan and set aside, keeping warm.



Meanwhile, reduce heat to low and add shallots to the chicken juices in the pan.

<—– This is a shallot, in case you weren’t sure what one looks like



Saute until translucent, but do not brown.

Add coriander seeds, saute for one minute. Add champagne and cook over low heat until reduced and thickened.



Add cranberry juice, thyme and dried ginger, cook until reduced.



Warm cream in microwave (to avoid curdling). Add warmed cream to shallot, champagne, cranberry juice in pan. Simmer for one minute. Melt in butter.


Place chicken tenders into the glaze in pan. Continue simmering for 10 minutes, or until glaze is thickened and chicken is cooked through.




About sondrad1

Changing the world in my own special way.
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