Name: Skillet Citrus Chicken Tenders
Total time: 30 min
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 1/4 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.