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Chicken tenderloins with cava

Chicken tenderloins with cava

people icon For 2 euro icon € 4 /pers. calories icon 319 kcal/100g


  • 8 clean chicken tenderloins
  • 4 slices of serrano ham
  • 2 pears
  • Fresh parsley
  • 250 ml. of cava
  • 125 ml. liquid cream
  • 10g. of pine nuts
  • 2 shallots
  • Salt
  • Extra virgin olive oil
  • Freshly ground black pepper (to taste)

How to make some chicken tenderloins with cava.

The right fruit can take a normal dish to the next level, like a delicious Christmas stuffed turkey . To give an example, if we talk about chicken tenderloins they do not seem like the best candidates to star in a festive table, but if they arrive we accompany them with a pear and cava sauce… Yes, our mouths are also watering just thinking about it!

Chicken is such a common ingredient in everyday cooking that we rarely have it when it comes time to gather the family to celebrate Christmas or other important moments on the calendar. However, if we choose the right part and go beyond the most hackneyed recipes, we can get a very successful main dish.

The chicken tenderloins are tender and tasty, we add a touch of ham and a sauce with delicious pieces of pear and cava flavor… Can you imagine it? Well, making it a reality is much simpler than it seems.

Preparation of chicken tenderloins

  1. We season the chicken tenderloins with salt and pepper on all sides and cut the strips of serrano ham into two parts, widthwise.
  2. We wrap each sirloin in a portion of ham, as if it were cannelloni. Peel the pears and cut them into small cubes (smaller than an olive). Peel the shallots and chop them very finely.
  3. We heat a splash of extra virgin olive oil in a frying pan and brown the sirloins wrapped in ham in it, turning and turning, without them being completely cooked. We remove them to a plate with absorbent paper. We reserve.
  4. In the same oil in which we browned the sirloins, lightly toast the pine nuts (without stopping stirring, so they don’t burn). Add the chopped shallots, stir and poach. We pour the cava, increase the heat and let it evaporate for a couple of minutes.

Preparation of chicken with cava, final presentation

  1. We place the sirloins in the pan, on top of the shallots, and add the chopped pear. Let it reduce over medium heat for 5 or 10 minutes. Then we pour the cream over the pear and the sirloins, season with salt and pepper and let it reduce for 5 more minutes.
  2. To serve we choose a deep plate or a wide bowl. We arrange a bed of cava pear sauce, place two or three tenderloins per diner and sprinkle with fresh chopped parsley.

Here you have a step by step in photos of this delicious recipe for chicken tenderloins with cava . Don’t miss any details so that it turns out delicious.

Tips for a perfect cava chicken tenderloin

  • Chicken tenderloin is a very juicy type of cut. A lower part of the breast that lacks bone is called “tenderloin” of chicken. For a few years now, meat companies have separated it and sold it separately when they found that this meat is less dry and more flavorful than breast.
  • The variety of pear we choose is decisive for the final result. We recommend a pear with a rather buttery and juicy flesh such as the Hardy or Early Harvest, which have a reddish color.
  • If we want an even more delicious dish, we should avoid pears that are underripe, very dry, or have pears that are too sandy.

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