One of the great buys in the poultry section of the super market is a pack of chicken tenderloins. It would seem to me that these would be quite expensive, like beef tenderloin, but they are very reasonable, less than three bucks a pound.
Chicken tenderloins, also known as chicken tenders, chicken strips or chicken fillets, are meats prepared from the minor pectoral muscles of the chicken. These strips of white meat are located on either side of the breastbone, under the breast meat. They are tender and delicious and this week I used them to make a Chicken Picatta, one of our go-to meals – rich, tasty and for the most part healthy if you go light on the angel hair pasta.
Here’s how I did it.
Cut the chicken tenderloins into smaller portions, about the size of chicken tenders from MacDonald’s. Heat a stick of unsalted butter with about 3 tablespoons of olive oil in a frying pan on medium heat. Coat the chicken tenders in a combination of flour, salt and pepper and fry each piece to a golden brown and remove from the pan.
Next, combine a cup of chicken broth, 2 cloves minced garlic, 1 tablespoon dried onions and sauté in the skillet. Whisk 2 tablespoons of flour with 1/3 C of lemon juice and 2 T flour and add to the skillet. Add 2 T capers and cook on low heat as sauce thickens. Add more chicken stock if necessary.
Serve the chicken over a bed of angel hair pasta and drizzle with the Picatta sauce and add parsley to complete a very economical and delicious entrée.
- Chicken Tenders With Picatta Sauce
- 1/2 box angel hair pasta
- 1 1/2 pounds chicken tenders (in bite size pieces)
- Salt & pepper
- 4 tablespoons flour
- 1 stick unsalted butter
- 3 tablespoons olive oil
- 2 cloves garlic (minced, jarred)
- 1 tablespoon dried onion
- 2 T capers
- 1/3 cup fresh lemon juice
- 1 to 2 cups chicken broth
1 tablespoon dried parsley