My mom has some old issues of Cook's Country magazine. We have been trying some of the recipes from them a lot lately. Every recipe we have tried we have LOVED! A few we have had to make some minor adjustments to, but over all they are delicious! Here is the recipe for the one we tried tonight.
Sauteed Lemon Chicken Strips
1 1/2 lbs chicken tenderloins (we used chicken breasts and cut them into about 3/4 in wide strips)
Salt and pepper
2 Tablespoons vegetable or olive oil
3 Tablespoons unsalted butter (must use unsalted or will be too salty due to the capers)
3 garlic cloves, minced
2 Tablespoons drained capers, minced
1 Tablespoon flour
1 cup low-sodium chicken broth ( again, must be low-sodium or will be too salty)
1/3 cup juice from 2 lemons
2 Tablespoons minced fresh parsley
1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook half of chicken until golden brown and cooked through, about 2 min per side. Transfer to platter and tent with foil; repeat with remaining oil and chicken.
2. Add 1 tablespoon butter, garlic, and capers to empty skillet* and cook until fragrant, about 30 seconds. Stir in flour and cook until beginning to brown, about 30 seconds. Stir in broth and lemon juice and simmer, scraping up any browned bits, until slightly thickened, about 3 minutes. Off heat, whisk in parsley and remaining butter. Stir in browned chicken along with any accumulated juices and season with salt and pepper. Serve
*best to use the same skillet cooked chicken in for 2 reasons. 1, it adds flavor to the sauce, and 2, the sauce actually helps loosen up the browned oil and any stuck chicken stuff off the pan. Which makes for a delicious flavorful sauce and easier clean up of the skillet too!
Serves 4
We served this with Rice Pilaf. And it was sooo yummy!