Prep 15 mins
Cook 10 mins
I was thinking of a twist on regular old chicken piccata, and had some fresh, aromatic limes on hand, as well as lemon thyme from my garden. The rest is pretty simple.
- 16 chicken tenderloins
- 1 teaspoon sea salt
- 2 teaspoons fresh ground black pepper
- 4 tablespoons flour
- 4 tablespoons unsalted butter
- 2 tablespoons light olive oil
- 1 (14 ounce) can fat-free chicken broth
- 10 sprigs lemon thyme (regular thyme is ok)
- 3 tablespoons capers
- 1 large lime
- 2 tablespoons dried parsley
- Wash, pat dry, and sprinkle the chicken tenderloins with s&p, and lightly toss in flour.
- In a large saute or frying pan, melt 2 tbsps butter in 2 tbsps of light olive oil over medium heat, and brown the tenderlions until they've acheived a good golden color on both sides. set chicken aside.
- Deglaze pan with most of the chicken stock, and turn heat up to high to bring to a boil. add sprigs of thyme and reduce stock a little.
- Return chicken to pan, gently turning in the sauce.
- Sprinkle with parsley and capers. add juice and a little zest of the lime, and remaining butter distributed around the pan.
- Simmer uncovered for just about 5 minutes, then turn the tenderloins and simmer another minute or 2 as the sauce thickens.
- Plate the chicken around roasted garlic potato wedges, or around a mound og garlic mashed potatoes, and drizzle the sauce over everything (removing the unsightly thyme stems).
- Note: If the sauce is getting too thick at any point, just add a little of any remaining chicken stock to help thin it out, or vice versa, reduce it a little longer after plating the chicken.