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Lemon Chicken Strips Recipe

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This recipe for Lemon Chicken Strips is from West Jordan Oquirrh Point 6th Ward 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 pounds chicken tenderloins (I just cut the boneless, skinless chicken breasts into 3/4 inch strips lengthwise)
salt and pepper
2 Tbsp vegetable oil
3 Tbsp unsalted butter
1 Tbsp drained capers, finely minced
1 Tbsp flour
1 cup chicken broth (low-sodium)
1/3 cup juice from 2 lemons
2 Tbsp minced fresh parsley
Directions:
Directions:
Pat the chicken dry with paper towels and season with salt and pepper. Heat 1 Tbsp of the oil in skillet over medium high heat until just smoking. Cook half of the chicken until golden brown and cooked all the way through, about 2 minutes per side. Put on a plate and tent with foil; repeat with remaining oil and chicken.

Add 1 Tbsp butter, garlic, and capers to the empty skillet and cook until fragrant, about 30 seconds. Stir in flour and cook until beginning to brown, another 30 seconds. Stir in broth and lemon juice and simmer, scraping up any browned bits, until slightly thickened, about 3 minutes. Off heat, whisk in parsley and remaining butter. Stir in browned chicken along with any accumulated juices and season with salt and pepper. I serve this over egg noodles but you could do rice or whatever your family likes.

 

 

 

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