Sauerkraut and Chicken Tenders


  • 1 Jar of Sauerkraut (Bubbie’s at Sprout’s is the best!)
  • 5 to 7 Boneless Chicken Tenders
    or 4 to 5 Boneless Center Cut
  • 1 tbsp of Caraway Seeds

Unit: Large Skillet or Electric Skillet



Preheat the skillet on medium-high heat (400° on the electric skillet) until water beads up when flicked into the unit.

Sear the meat until it releases from the pan on each side (about 5 to 8 minutes).

Add the remaining ingredients and cook on medium-low (225° on the electric skillet) heat for 30 minutes.

Reduce the heat to medium low and cook for 15-30 minutes or until they are tender. (They are done if you cut them and the juices are clear.)

**Note: They are done if you cut into them and the juices are clear.

**Note: If the valve continues to whistle after 5 minutes, reduce the heat a bit.