Lemon Marinated Chicken Tenders
Super lemony!! Nothing bad for you either, unless you're scared of a few T.s of butter
It's very easy to make, fast and simple - great for when you come home from work and you're NOT in a cooking mood.
Marinate:
Juice of 3 lemons
Zest of 1 lemon
T. each of thyme, rosemary, pepper, salt
4 crushed cloves of garlic, chopped into pieces
Blend all the ingredients together and throw into a ziplock bag with a tray of chicken tenders (or thin chicken breast, or ANY chicken really!!). Put it in the fridge and let it sit for an hour or 2.
Cooking the dish:
1. Throw 2 T. of butter in a saute pan and let it melt and warm. (keep extra butter incase you need more for other batches)
2. Pull out the chicken (reserve the extra marinate) and sear them in batches - don't crowd the pan - for a few minutes on each side until they are cooked through and browned. Take them out and place them on a plate/shallow dish while you make the sauce:
3. Splash in Vermouth to deglaze the pan, enough to coat the bottom (less than 1/4c). Let it come to a simmer and then add the leftover marinate and let it reduce for a few minutes.
4. Add 1-2 T. butter and once blended, add the chicken back in to toss in the sauce.
Enjoy!!
I have it with my non-enriched brown rice.
Super lemony!! Nothing bad for you either, unless you're scared of a few T.s of butter
It's very easy to make, fast and simple - great for when you come home from work and you're NOT in a cooking mood.
Marinate:
Juice of 3 lemons
Zest of 1 lemon
T. each of thyme, rosemary, pepper, salt
4 crushed cloves of garlic, chopped into pieces
Blend all the ingredients together and throw into a ziplock bag with a tray of chicken tenders (or thin chicken breast, or ANY chicken really!!). Put it in the fridge and let it sit for an hour or 2.
Cooking the dish:
1. Throw 2 T. of butter in a saute pan and let it melt and warm. (keep extra butter incase you need more for other batches)
2. Pull out the chicken (reserve the extra marinate) and sear them in batches - don't crowd the pan - for a few minutes on each side until they are cooked through and browned. Take them out and place them on a plate/shallow dish while you make the sauce:
3. Splash in Vermouth to deglaze the pan, enough to coat the bottom (less than 1/4c). Let it come to a simmer and then add the leftover marinate and let it reduce for a few minutes.
4. Add 1-2 T. butter and once blended, add the chicken back in to toss in the sauce.
Enjoy!!
I have it with my non-enriched brown rice.
VIEW 8 of 8 COMMENTS
black_bear:
mhhh, now I'm hungry. will try it next week
drummer5:
I'm gonna have to try this!