Chicken Tenderloins in Creamy Chorizo Sauce

Heat a little olive oil in a skillet and brown the chicken aiguillettes for about 5 minutes on each side, until cooked through. Set aside.

In the same pan, add the onion and garlic and sauté until transparent.

Add the chorizo and cook for a few minutes.

Pour in the crème fraîche, season with salt and pepper, and simmer over a low heat for 10 minutes.

Return the chicken strips to the pan and coat with the sauce.

Serve hot.