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Chicken Tenders with Lemon-Butter Sauce

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Rate this recipe 4.4/5 (11 Votes)

Ingredients

  • 6-9 chicken breast tenders (about 1 lb.)
  • 1-2 lemons, segmented, juices reserved
  • 1/4-1/2 tsp salt, to taste (omit if using salted chicken stock)
  • 1/4-1/2 tsp freshly ground pepper, to taste
  • 1 tsp Penzeys Sunny Spain, Sunny Paris or Mural of Flavor (optional)
  • 1 Tbsp EVOO
  • 3-4 Tbsp butter, divided
  • 1/4 cup minced or sliced shallots
  • 3/4 cup chicken stock

Details

Servings 2
Preparation time 20mins
Cooking time 40mins
Adapted from penzeys.com

Preparation

Step 1

1. Segment the lemons by cutting both ends off, then carefully carving off all the peel. Cut inward along each section, cutting the flesh away from the pith so you end up with just the inner lemon - no peel, no pith, no white bits. Juice comes off while doing this, and you want to save it, use a cutting board with a gutter to collect it or cut on a rimmed plate.
2. Season the chicken on both sides with salt and pepper and any optional seasoning. Heat the olive oil and 1 Tbsp of the butter in a large skillet over medium-high heat until the butter foams. Add the chicken (cook in 2 batches if necessary to avoid crowding) and cook until golden brown, about 2-3 minutes.
3. Reduce the heat to medium. Flip the chicken and cook until the second side is nicely browned, about 2 minutes. Transfer to a plate. Repeat with the second batch.
4. Add the shallot and cook, stirring, over medium heat until golden, adding extra olive oil if necessary, about 1 minute. Raise the heat to medium-high. Add the lemon segments and collected juice, chicken broth and any chicken juices that have accumulated on the plate.
5. Stir to scrape up any browned bits from the pan. Simmer rapidly until the sauce reduces by half, about 3 minutes. Gradually stir in the remaining 2 Tbsp butter until just melted. Serve the tenders drizzled with the sauce.

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