• 1 1/2 lb chicken tenderloins (slice chicken boneless, skinless breasts lengthwise into 3/4 inch strips)
• salt, pepper
• 2 TB spoons oil
• 3 TB spoons butter
• 3 garlic cloves, minced
• 1 TB spoon flour
• 1 cup chicken broth
• 3 TB spoons juice from 1 lemon
• 2 TB spoons minced fresh parsley

• Pat chicken dry with paper towels and season with salt and pepper.
• Heat 1 TB spoon oil in large nonstick skillet over medium-high heat until just smoking.
• Cook half of chicken until golden brown and cooked through, about 3 minutes per side.
• Transfer to platter and tent with foil; repeat with remaining oil and chicken.
• Add 1 TB spoon butter and garlic 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 over egg noodles or rice pilaf.

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