This was an experiment, but it came out really good. I measured very little…as usual
This is what I used
Individually frozen Chicken breast tenderloins
Corn Starch
Dried Rosemary
Garlic Powder
Salt
Pepper
White Wine and Herb Chicken Broth
White Wine
Water
Matzo Ball Mix
Sour Cream
I think I used about 8-10 tenderloins. You could probably use less, there was a lot of chicken in this. I seasoned them with salt, pepper, garlic and rosemary, then very lightly dusted them with cornstarch. I browned them in olive oil in a skillet.
While they were browning I followed the package instructions for the matzo balls, except I added rosemary, garlic and black pepper.
I poured the chicken broth into a 2 cup measuring cup and into a pot. It was just shy of 4 cups of broth. I added enough water to make it 4 cups + 1/2 cup water, 1/2 cup of a dry white wine. I added more garlic powder to the broth and heated it to boiling.
When the chicken was nicely browned and crusted on both sides, but still a bit pink in the middle, I removed it from the skillet and chopped it into bite-sized chunks. I added the chicken to the broth…carefully, it splashed easily.
After the matzo ball mix had sat the 15 mins the package specified, I formed it into balls and dropped into the boiling broth. Then I reduced the heat to a simmer, covered and let it cook 30 minutes. After I removed it from the heat I gently stirred in 1/3-1/2 of a small container of sour cream.
This would probably good with onions, carrots and celery cooked in it as well, I just didn’t do it.