If you don’t love the citrus, lemon taste in your food, then this is not for you. This was a nice, super light meal. I have made this with some cilantro rice or some pasta tossed in butter and herbs to make it a more filling meal.
- 1 1/2 lbs. chicken tenders
- 1/3 cup of flour (your choice of flour)
- salt and pepper
- 1/3 cup olive oil
- 3 tbsp. butter (I use fake butter to keep it dairy free)
- 1 cup chicken broth
- lemon juice from 1 1/2 large or 2 small lemons
- chopped parsley for garnish
In a mixing bowl, add the flour, salt, and pepper; mix well. Toss the chicken in it and make sure the chicken is well coated. Heat about 2 tbsp. of the oil in a frying pan over medium high heat. Then add 1 tbsp. of the butter. Add the chicken to the frying pan, do not overcrowd the pan. Cook until the bottom is golden brown then flip. Once fully cooked, remove it from the pan, add the olive oil and butter again then cook the rest of the chicken. Once all chicken is cooked, add them all back in the pan. Pour the chicken broth and lemon juice into the pan and simmer until the sauce has thickened, about 2-3 minutes. Check the taste and adjust seasoning to taste. Garnish with parsley and lemon slices.