Chicken Tenders With Homemade Honey Mustard Sauce recipe

I am constantly looking for simple recipes that taste good and get me out of the kitchen quickly. I found this recipe for Yia-Yia’s Chicken Tenders with Homemade Honey Mustard Sauce in the Students Go Gourmet cookbook by Sophia Khan and Ellen Bass. These were pronounced tasty by the actual college students, my daughter and her boyfriend, who helped me create the recipe although they added more honey to the dipping sauce to taste.

Ingredients for Yia-Yia’s Chicken Tenders 
1 1/2 pounds chicken tenders
2 large eggs, beaten
2 cups bread crumbs
2 tablespoons unsalted butter
2 tablespoons olive oil
juice of one lemon (for marinating chicken)

Ingredients for Honey Mustard Sauce
1/2 cup Dijon Mustard
10 tablespoons honey
4 tablespoons ketchup
2 tablespoons pomegranate juice
1/2 teaspoon salt
1/4 teaspoon pepper

Place the bread crumbs in a large bowl and the beaten eggs in another large bowl.  Rinse the chicken under cold water. Squeeze the juice of the lemon over the chicken and allow to marinade for 20 to 30 minutes.  Add the olive oil and the butter to a large sauté pan and heat over medium heat. Dip the chicken first into the egg and then into the breadcrumbs.  Add the strips to the sauté pan and cook until browned, about four minutes on each side.

To make the honey mustard sauce, whisk all ingredients together in a bowl. Use for dipping.


Students Go Gourmet is divided into sixteen chapters, beginning with finger foods and working its way through all types of dishes, from pasta and gourmet pizza to ice cream.  I love how this book is geared to the beginning cook. The front of the book features a section on the Bare Necessities needed for a well stocked kitchen, general ingredients needed to have on hand and basic culinary lingo.  Each recipe includes everything needed to make the recipe a success—simple, step by step directions, equipment needed, prep and cooking time and cost.
I shared Students Go Gourmet with my daughter and her boyfriend, both college freshman, and asked for their opinions.  They thought many of the recipes looked good and sounded easy to make especially Forty Second Nachos or Popcorn Three Ways.  Some recipes they found some might be impractical for students living in dorm rooms because of the equipment needed. Others, like Filet Mignon, might be a hardship for the “starving college student.”  I, on the other hand, married before my Junior year and college and had my own place. I would have been cooking recipes out of this book daily.  For the beginning cook who is a visual learner, a CD is included to provide directions. I think this is an awesome book and plan on sending it with my daughter. She’s been flipping through it and finding recipes she wants to try. It’s proved a source of information to her too.  “Did you know Corridor is really dried cilantro, Mom?” she asked.  I feel like my daughter’s cooking skills will improve if she uses this book.  Of course, I have an ulterior motive. She can cook for me!


  1. shannon b says

    My favorite was cheese and ham sandwich made with my trusty iron on top ironing board . That was when I was in college during my freshman yr

  2. Katie Roch says

    I loved making three bean vegetarian chili because it was simple, tasty, healthy and the leftovers tasted great.

  3. says

    My grandma would make a spaghetti (was actually egg noodles) with some type of brown sauce. Not sure what it really was and she took this recipe to her grave. I wish I had it since it was a real treat for me as a kid.

  4. Kari Flores says

    This is before they had microwavable mac n cheese. I would make ramen noodles and drench it in cheese whiz for my own special version of mac n cheese.

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