Skillet Citrus Chicken Tenders
By America's Test KitchenPublished on February 21, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
2 pounds chicken tenderloins, trimmedSalt and pepper 2 tablespoons vegetable oil 3 tablespoons unsalted butter 3 garlic cloves, minced1 tablespoon all-purpose flour 1 cup low-sodium chicken broth 1 tablespoon grated orange zest plus ¼ cup juice2 teaspoons grated lemon zest plus 3 tablespoons juice2 tablespoons minced fresh parsley
Before You Begin
If you can’t find chicken tenderloins, slice boneless, skinless chicken breasts lengthwise into ¾-inch-thick strips.
Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook half of chicken until golden brown and cooked through, about 2 minutes per side. Transfer to plate and tent with aluminum foil. Repeat with remaining 1 tablespoon oil and remaining chicken.
- Melt 1 tablespoon butter in now-empty skillet. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Stir in broth, orange juice, and lemon juice and bring to simmer, scraping up any browned bits. Cook until slightly thickened, about 3 minutes. Off heat, whisk in parsley, remaining 2 tablespoons butter, orange zest, and lemon zest. Stir in browned chicken. Season with salt and pepper to taste. Serve.
Time
30 minutesYield
Serves 4Ingredients
2 pounds chicken tenderloins, trimmed
Salt and pepper
2 tablespoons vegetable oil
3 tablespoons unsalted butter
3 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup low-sodium chicken broth
1 tablespoon grated orange zest plus ¼ cup juice
2 teaspoons grated lemon zest plus 3 tablespoons juice
2 tablespoons minced fresh parsley
Ingredients
2 pounds chicken tenderloins, trimmed
Salt and pepper
2 tablespoons vegetable oil
3 tablespoons unsalted butter
3 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup low-sodium chicken broth
1 tablespoon grated orange zest plus ¼ cup juice
2 teaspoons grated lemon zest plus 3 tablespoons juice
2 tablespoons minced fresh parsley
Ingredients
2 pounds chicken tenderloins, trimmed
Salt and pepper
2 tablespoons vegetable oil
3 tablespoons unsalted butter
3 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup low-sodium chicken broth
1 tablespoon grated orange zest plus ¼ cup juice
2 teaspoons grated lemon zest plus 3 tablespoons juice
2 tablespoons minced fresh parsley
Why This Recipe Works
Sautéing the chicken in two batches ensures that it will brown, not steam.
Before You Begin
If you can’t find chicken tenderloins, slice boneless, skinless chicken breasts lengthwise into ¾-inch-thick strips.
Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook half of chicken until golden brown and cooked through, about 2 minutes per side. Transfer to plate and tent with aluminum foil. Repeat with remaining 1 tablespoon oil and remaining chicken.
- Melt 1 tablespoon butter in now-empty skillet. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Stir in broth, orange juice, and lemon juice and bring to simmer, scraping up any browned bits. Cook until slightly thickened, about 3 minutes. Off heat, whisk in parsley, remaining 2 tablespoons butter, orange zest, and lemon zest. Stir in browned chicken. Season with salt and pepper to taste. Serve.
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