Breaded chicken tenders dressed in fiesta ranch: the bottles does the heavy lifting tonight. Serve with whatever vegetables you have, raw or roasted, and you have dinner in thirty minutes.

Serves 2. 30 minutes, 15 at the stove.

About 940 calories a serving, 44 g protein, 19 g carbohydrate, 75 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Mix together 1/4 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in one shallow bowl. Crack 1 egg into another shallow bowl and whisk it. Pat 3/4 pound chicken tenders dry with paper towels. Working with one tender at a time, dip into the egg, then dredge in the flour mixture, coating both sides evenly.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Lay the breaded tenders in the pan without crowding; work in batches if needed. Cook until golden brown and cooked through, 3 to 4 minutes per side, then transfer to a plate.4 min
3. Pour 1 cup fiesta ranch sauce into the skillet and warm through over low heat for 1 minute, stirring gently. Return the tenders to the pan and turn to coat in the sauce. Serve immediately with greens or roasted vegetables on the side.1 min

Note Swap the tenders for shrimp or pork cutlets pounded thin if you prefer. Leftover chicken keeps in the fridge for two days; reheat gently in the oven. Serve with rice, roasted potatoes, or a simple salad to round out the plate.