Prep 10 mins
Cook 10 mins
This was a featured recipe in an email this morning from Cooks Illustrated. "Sautéed chicken is a popular weeknight meal because it cooks so quickly. We are always on the lookout for variations on the basic dish to add to our repertoire, like these lemony chicken strips. Many supermarkets sell chicken tenders, but you can make your own by slicing boneless, skinless breasts lengthwise into 3/4-inch strips. Just be sure to pat the chicken dry before sautéing to help it brown, as browning improves the flavor. Serve over egg noodles or rice pilaf."
- 1 1⁄2 lbs chicken tenderloins
- salt and pepper
- 2 tablespoons vegetable oil
- 3 tablespoons unsalted butter
- 3 garlic cloves, minced
- 2 tablespoons capers, dained & minced
- 1 tablespoon flour
- 1 cup low sodium chicken broth
- 1⁄3 cup lemon juice (from 2 lemons)
- 2 tablespoons parsley, fresh minced
- Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook half of chicken until golden brown and cooked through, about 2 minutes per side. Transfer to platter and tent with foil; repeat with remaining oil and chicken.
- Add 1 tablespoon butter, garlic, and capers to empty skillet and cook until fragrant, about 30 seconds. Stir in flour and cook until beginning to brown, about 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. Serve.