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Thanks to Ashley for her great pan sauce recommendation. This recipe is so versatile. My recipe it noted below.This chicken was wonderful and easy to make. Matt really liked it, so we'll definitely be making it again!
My version didn't have much of a sauce because I dredged the chicken in flour. If you like it more saucy, just omit the dredging in this receipe.
Be sure to check out Ashley's blog for her version, which I'm sure is just as tasty!
CHICKEN WITH LEMON & GARLIC SAUCE
INGREDIENTS:
1 1/2 tablespoons olive oil
1lb chicken tenderloins
1/2-3/4 cup flour for dredging
1 small cooking onion, thinly sliced
3 large cloves of garlic, pressed
1 1/2 tablespoons parsley
Juice of 1 medium lemon
1/3 cup dry white wine
1/2 cup low sodium chicken broth
1/2 tablespoon butter
Salt
Pepper
DIRECTIONS:
Combine flour, salt and pepper in a shallow dish. Dip chicken tenderloins in flour mixture to coat and shake off excess.
Heat olive oil in a skillet over medium heat. Add the chicken to the pan and cook about 4 minutes per side, or until done. Remove the chicken from pan and keep warm.
Add the onions to the pan and saute until tender (you may need to add an extra teaspoon of olive oil at this point). Add the garlic and cook until fragrant, about 30 seconds.
Add the white wine and cook until it's reduced by half. Add the chicken broth, doing the same. Add the lemon juice, butter, parsley and season with salt and pepper to taste.
Return the chicken to the sauce and simmer for 10 minutes, flipping the chicken half way through.
CHICKEN WITH LEMON & GARLIC SAUCE
INGREDIENTS:
1 1/2 tablespoons olive oil
1lb chicken tenderloins
1/2-3/4 cup flour for dredging
1 small cooking onion, thinly sliced
3 large cloves of garlic, pressed
1 1/2 tablespoons parsley
Juice of 1 medium lemon
1/3 cup dry white wine
1/2 cup low sodium chicken broth
1/2 tablespoon butter
Salt
Pepper
DIRECTIONS:
Combine flour, salt and pepper in a shallow dish. Dip chicken tenderloins in flour mixture to coat and shake off excess.
Heat olive oil in a skillet over medium heat. Add the chicken to the pan and cook about 4 minutes per side, or until done. Remove the chicken from pan and keep warm.
Add the onions to the pan and saute until tender (you may need to add an extra teaspoon of olive oil at this point). Add the garlic and cook until fragrant, about 30 seconds.
Add the white wine and cook until it's reduced by half. Add the chicken broth, doing the same. Add the lemon juice, butter, parsley and season with salt and pepper to taste.
Return the chicken to the sauce and simmer for 10 minutes, flipping the chicken half way through.
2 comments:
what a great weeknight meal! i love garlic and adding the citrus sounds like a great flavor combination
yum!
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