Chicken Tenders in a Lemon-Saffron Sauce

• 6 ounces, weight Chicken Tenders (White Meat)
• 1 Tablespoon Butter
• Salt And Black Pepper To Taste
• 1/4 cups Chicken Broth
• 2 Tablespoons Light Cream
• 1 whole Lemon, Juiced
• 2 pinches Saffron
• Fresh Lemon Zest, For Garnish (optional)

1. In a saute pan over medium high heat, melt butter.
2. Add chicken, salt and black pepper to taste, and cook until juices run clear, about 67 minutes.
3. Add chicken stock, light cream, lemon juice and saffron.
4. Stir gently to combine.
5. Reduce heat to medium and cook 8 minutes.
6. Garnish with lemon zest if desired.
7. Serve with brown, wild or white rice and a side vegetable or dinner salad.

butter, salt, chicken broth, light cream, lemon, saffron, fresh lemon

Taken from tastykitchen.com/recipes/main-courses/chicken-tenders-in-a-lemon-saffron-sauce/ (may not work)