Lemon chicken tenderloins
Lemon chicken tenderloins cook quickly but can dry out if left in a strong simmer. Brown them first, then finish gently in a small amount of broth and add lemon at the end.
This recipe makes two servings. Use thawed tenderloins of similar size and adjust cooking to their thickness rather than relying on a fixed number of minutes.
If the sauce reduces too much before chicken is cooked, add a splash of hot water. Butter adds milk ingredients; do not describe this version as dairy-free.
Sources and cooking guidance
FoodSafety.gov: minimum internal temperatures for poultry, ground meat, seafood and egg dishes.
- Calories
- —
- Protéines
- —
- Lipides
- —
- Glucides
- —
Le calcul nécessite les ingrédients, les quantités exactes et le nombre de portions.
| Temps de préparation | — |
|---|---|
| Temps actif en cuisine | — |
| Difficulté | — |
| Force du piment | — |
| Cuisine | — |
| Allergènes | — |
Ingrédients
2 portions
Étape 1
Pat chicken dry, trim any obvious tough tendon if needed and season lightly. Mince garlic on a clean board.
Étape 2
Heat oil in a wide skillet over medium-high heat. Brown tenderloins for about 2 minutes per side, then reduce the heat.
Étape 3
Add garlic briefly, followed by broth. Cover loosely and simmer gently until the thickest pieces reach 165°F/74°C. Start checking after a few minutes; continue as necessary.
Étape 4
Lift chicken onto warm plates. Stir butter and lemon juice into the pan sauce off the heat. Taste, season with pepper and spoon over chicken, finishing with parsley.
Commentaires