Ingredients: |
Ingredients: 4 chicken tenderloins
salt and white pepper
1 large lemon, cut in half
1/4 c. flour
1 T. vegetable oil
1 T. butter (don’t use margarine)
1/4 c. dry white wine
1 chicken bouillon cube
1/4 c. boiling water
2 T. lemon juice, freshly squeezed
2 T. capers, drained, optional
1 can artichoke hearts, drained (optional)
4 lemon slices, optional
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Directions: |
Directions:Remove any fat deposits, tendons or connective tissue from each of the tenderloins.
Pound each piece with a kitchen mallet to flatten - should be about 1/4-inch thick. Squeeze lemon juice from 1/2 of the lemon over the chicken pieces on both sides, Sprinkle with salt and white pepper. Measure flour into a shallow dish; turn each piece in the flour until lightly coated. In a large skillet, melt butter and oil together over medium heat. Add 2 or 3 pieces of chicken, don’t overcrowd the pan, or moisture from the chicken won’t evaporate, causing the chicken to steam, instead of fry. Cook on both sides 3 to 4 minutes, until golden. Remove from pan, set aside and keep warm. Repeat with remaining pieces. Dissolve chicken bouillon cube in boiling water, add to pan drippings along with wine and 2 T. lemon juice from remaining 1/2 lemon. Cook, stirring constantly, until pan is deglazed (it’s deglazed when all the browned bits on the bottom are dissolved). Then add 1 tablespoon butter, and stir until melted. Add capers and artichoke hearts, if desired. Return chicken pieces to skillet, turn them over to cover with sauce in the skillet. Garnish with lemon slices, if desired. Makes 4 serving. |
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