Skillet Citrus Chicken Tenders

Simple And Delicious

 
Ryan Goodwin avatar
Ryan GoodwinPublished on 59 days ago

Found this online, but all of the recipes seemed kinda overcomplicated. I edited to try and simplify a bit. I was actually quite impressed. A lot of flavor from simple ingredients and techniques.

viewed by 318

0 Comments

What you will need

1 lb chicken

olive oil

Salt and pepper

1 Tbsp butter

2 garlic cloves

1/2 Tbsp AP flour

1 cup chicken broth

1 orange

1 lemon

1 Tbsp chopped Italian parsley

How to cook

1

zest the citrus

This is an optional step, but if you have a zester or a microplane, a little citrus zest adds a nice touch to this dish. Wash your orange and lemon thoroughly and grate the peel into a dish.

2

Juice citrus

Squeeze the juice from both the lemon and the orange into the same dish you used for the zest. Set the juice aside.

4

Season the chicken

Season the chicken with salt and pepper. The original recipe calls for chicken tenders. Any chicken cut into strips or cubes should work fine for this. I used strips of chicken thigh and it worked great.

5

Heat oil in skillet

Get your skillet over medium heat. Add a healthy pour of olive oil.

6

Add the chicken

when the oil begins to smoke a little, your pan should be hot enough that you can add the chicken. Arrange the chicken in the pan.

7

Cook until browned

Cook chicken until golden brown on all sides. My pan was crowded and not quite hot enough here, so not really what I was aiming for, but you wouldn't really be able to tell in the finished dish.

8

Remove chicken from pan

When the chicken pieces have been browned, remove them to a clean dish. We'll put them back in just a minute, but we want our pan clear so we can build the sauce.

9

1 tbsp butter

You need to work a little quickly here because it's important to avoid burning the garlic or the flour. Make sure your citrus juice is close at hand, because we will use that to stop the cooking quickly.

10

Add sliced garlic

You can also slice the garlic ahead of time. But I have this miniature mandoline slicer I use and I find it quite easy to slice garlic as needed.

11

1/2 tbsp flour

Right behind the garlic, stir in the flour. Stir it around to sop up the fat in the pan, and let it toast just a bit before adding the liquid to quickly stop the cooking.

12

Stir in the juice

As soon as you start to see any color on the flour or the garlic, make sure you add the juice. The liquid will drop the temperature quickly to help you avoid burning anything. The flavor of burnt flour or garlic will really ruin a dish.

13

1 cup chicken broth

Stir in the chicken broth. Bring the sauce up to a simmer.

14

The chicken returns

Move the chicken back into the pan so it can finish cooking in the sauce. Add any of the liquid that may have drained from the chicken as it rested. That's flavor we can't afford to lose.

15

Reduce

Simmer until the sauce is thickened. At this point, your chicken should be cooked through, provided your pieces aren't much larger than mine. But you can slice opened the biggest chunk to check for yourself.

16

A sprinkle of Chopped Parsley

Before serving, add your chopped parsley. Stir to mix. Serve over rice or with a vegetable side. This is really a very versatile dish and should go well with just about anything.

Before serving, add your chopped parsley. Stir to mix. Serve over rice or with a vegetable side. This is really a very versatile dish and should go well with just about anything.

Comments

Avatar placeholder