Chicken Tenders

By garciamoss

A heady blend of fresh herbs turns the sauce for the chicken a brilliant green while the lemon juice and zest add a pleasant tang. The sauce is also excellent on broiled fish or served with grilled skewered shrimp.

Ingredients

• 1 cup coarsely chopped fresh Italian parsley
• 1/4 cup coarsely chopped fresh dill
• 1 tablespoon coarsely chopped fresh mint
• 1/4 cup lower-sodium chicken broth
• 3 tablespoons grated Parmesan cheese
• 2 tablespoons lemon juice
• 4 teaspoons extra-virgin olive oil, divided
• 1/4 teaspoon grated lemon peel
• 1/8 teaspoon plus pinch salt
• 12 oz. chicken tenders or boneless skinless chicken breast halves, cut lengthwise into 1/2-inch strips
• 1/8 teaspoon pepper

Details

Adapted from cooking.scout.com

Preparation

Step 1

1. Combine parsley, dill and mint in blender. Add broth, cheese, lemon juice, 2 teaspoons of the olive oil, lemon peel and 1/8 teaspoon of the salt; blend until smooth. (Sauce will thicken slightly upon standing.)

2. Sprinkle chicken with remaining pinch salt and pepper. Heat remaining 2 teaspoons olive oil in large nonstick skillet over medium-high heat until hot. Add chicken; cook 5 to 7 minutes or until lightly browned and no longer pink in center, turning occasionally. Serve chicken with sauce.