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Sautéd Lemon Chicken Strips Recipe

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This recipe for Sautéd Lemon Chicken Strips is from Briarwood Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lb. chicken tenderloins (see note)
salt & pepper
2 tbsp. vegetable oil
3 tbsp. unsalted butter
3 garlic cloves, minced
2 tbsp. drained capers, minced
1 tbsp. flour
1 c. low-sodium chicken broth
1/3 c. juice from 2 lemons
2 tbsp. fresh parsley, minced
Directions:
Directions:
Pat chicken dry with paper towels & season with salt & pepper. Heat 1 tbsp. oil in large nonstick skillet over medium-high heat until just smoking. Cook half of chicken until golden brown & cooked through, about 2 minutes per side. Transfer to platter & tent with foil, repeat with remaining oil & chicken. Add 1 tbsp. butter, garlic & capers to empty skillet & cook until fragrant, about 30 seconds. Stir in flour & cook until beginning to brown, about 30 seconds. Stir in broth & lemon juice & simmer, scraping up any browned bits, until slightly thickened, about 3 minutes. Off heat, whisk in parsley & remaining butter. Stir in browned chicken along with any accumulated juices & season with salt & pepper. Serve.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Makes 4 servings. You can make your own chicken tenderloins by slicing boneless, skinless breasts lengthwise into 3/4 in. strips. Serve over egg noodles or rice pilaf.

 

 

 

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