Who knew a simple skillet could unlock a burst of sunshine on your plate? These citrus chicken tenders – zesty, juicy, and just a tad nostalgic – remind me of summer picnics that seemed to stretch forever. And let’s be honest, who doesn’t need a little sunshine in their meal rotation (especially on those dreary midweek evenings)?
Steps
- Warm a tablespoon of olive oil in a large skillet over medium-high heat. Season chicken tenders with salt and pepper, then cook half of them for about 2 to 3 minutes on each side until they are golden brown and fully cooked. Transfer the cooked chicken to a plate, cover with foil, and repeat with the remaining chicken tenders.
- Once all the chicken is cooked and removed, melt a tablespoon of butter in the skillet. Add minced garlic and sauté for 15 seconds, then stir in flour and cook for another minute, stirring continuously.
- Gradually add chicken broth, orange juice, and lemon juice to the skillet, scraping any browned bits from the bottom while stirring. Let the mixture simmer for about 3 minutes until it reduces and thickens slightly.
- Stir in two tablespoons of butter, along with orange zest and lemon zest, into the sauce. Place the chicken back in the skillet, coat with the sauce, and sprinkle with fresh parsley before serving immediately.
Ingredients
- Chicken tenderloins
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 3 tablespoons butter, divided
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- Zest and juice of 1 orange
- Zest and juice of 1 lemon
- Fresh parsley, chopped
Nutritional Values
Calories 1580 | Calories from Fat 720 | Fat 80g | Saturated Fat 30g | Cholesterol 595mg | Sodium 1300mg | Potassium 3350mg | Carbohydrates 20g | Sugar 5g | Protein 175g | Vitamin A 2075IU | Vitamin C 83.5mg | Calcium 75mg | Iron 4mg
FAQ
- What are some good side dishes to serve with Skillet Citrus Chicken Tenders?
- Skillet Citrus Chicken Tenders pair well with couscous, orzo, or rice, and the citrus flavors complement steamed vegetables like broccoli and asparagus nicely.
- How can I ensure my chicken tenderloins are cooked properly?
- Chicken tenderloins cook quickly, so avoid overcooking to prevent them from becoming tough. They are done when there is no pink visible in the center.
- Can I use something other than chicken tenderloins for this recipe?
- Yes, if you don’t have chicken tenderloins, you can use chicken breasts by slicing them into strips.
- What is a tip for making the citrus chicken sauce?
- To control the salt content, consider using low-sodium chicken broth in the sauce. Also, wash the lemon and orange thoroughly before zesting to ensure cleanliness.
- How can this recipe be made gluten-free?
- To make this recipe gluten-free, substitute 1 tablespoon of flour with 1 1/2 teaspoons of cornstarch. Instead of creating a roux, mix the cornstarch with a few tablespoons of broth before adding it to the skillet.
Tips
- If chicken tenderloins aren’t available, you can use chicken breasts by cutting them into strips, making them an easy substitute.
- Wash the orange and lemon with warm water before zesting to ensure any surface residues are removed, which will enhance the freshness of the zest.
- Opt for low-sodium chicken broth to have better control over the saltiness of the dish, allowing you to adjust the seasoning to your taste.
- To make this recipe gluten-free, substitute 1 tablespoon of flour with 1 1/2 teaspoons of cornstarch, mixing it with a few tablespoons of broth before incorporating it into the sauce.
Equipment
- Large skillet
- Zester (for zesting oranges and lemons)
- Citrus juicer (for extracting juice from oranges and lemons)
