Monday, January 25, 2016

Citrus Chicken Tenders

This simple citrus chicken has such great flavor from the orange and lemon, you have seared browned chicken in a buttery garlic sauce then paired with the citrus is a perfect combination, so simple to make just grab a few nice oranges and lemons and you have a easy meal that will be on the table in less than 30 minutes. The balance of these ingredients is perfect, great to make for a family dinner or a crowd. 

I saw this recipe and had to try it right away, that's what is on the table for dinner tonight with some basmati rice and some fresh asparagus would go perfect with this dish. This is a nice refreshing meal, not heavy just the perfect balance. It also makes a great presentation with all of the beautiful colors of fresh fruit and green from fresh parsley. 

  • 1 1/2-2 pounds chicken tenderloins
  • 3 Tablespoons olive oil, divided
  • Salt and freshly ground black pepper
  • 3 Tablespoons butter, divided
  • 3 garlic cloves, minced
  • 1 Tbsp all-purpose flour
  • 1 cup low sodium chicken broth
  • 1 Tablespoon orange zest 
  • 1/4 cup fresh orange juice
  • 1 teaspoon lemon zest
  • 3 Tablespoons fresh lemon juice
  • 3 Tablespoons fresh parsley, chopped

  • 1. In a large skillet add the olive oil over medium high heat. Then season both sides of chicken tenders with salt and pepper and (cook the chicken in 2 batches, you want nice brown seared chicken and do not want to crowd the pan with all of the chicken so cook in batches) add half of the chicken tenderloins to the skillet and cook about 2 - 3 minutes per side, or until cooked through and golden brown. Transfer the chicken to a plate, cover with aluminum foil and then cook remaining half of the chicken tenders. Remove remaining chicken from skillet and transfer to the plate with the other chicken tenders. 
  • 2. In same skillet now melt 1 Tablespoon of butter into the empty skillet then add garlic and saute 15-30 seconds or until just fragrant, then add flour and cook 1 minute, whisking constantly. Slowly pour in chicken broth, orange juice and lemon juice while whisking and scrapping up browned bits from bottom of pan and whisking constantly. Allow mixture to simmer, stirring frequently about 3 minutes, or until reduced and thickened slightly. Remove from heat and add the remaining 2 Tablespoons butter with orange and lemon zest. Return chicken to skillet, with a spoon ladle sauce to make sure all of the chicken is covered  with sauce and sprinkle with parsley the serve hot. 

  • Recipe slightly adapted and photo source:
  • Cooking Classy used Recipe source: slightly adapted from Cook's Illustrated 

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