Skillet Citrus Chicken Tenders
Yield: About 4 – 5 servings
1 1/2 – 2 lbs chicken tenderloins (I just sliced chicken breasts into strips)
2 Tbsp olive oil, divided
Salt and freshly ground black pepper
3 Tbsp butter, divided
3 garlic cloves, minced
1 Tbsp all-purpose flour
1 cup low-sodium chicken broth
1 Tbsp orange zest
1/4 cup fresh orange juice
2 tsp lemon zest
3 Tbsp fresh lemon juice
2 Tbsp chopped fresh parsley
Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Season both sides of chicken tenders with salt and pepper and add half of them to skillet and cook about 2 – 3 minutes per side, or until cooked through and golden brown. Transfer chicken to a plate, cover with aluminum foil and repeat process with remaining half of the chicken tenders. Remove remaining chicken from skillet and transfer to plate also.
Melt 1 Tbsp butter in now empty skillet then add garlic and saute 15 seconds then add flour and cook 1 minute, stirring constantly. Slowly pour in chicken broth, orange juice and lemon juice while scrapping up browned bits from bottom of pan and stirring constantly. Allow mixture to simmer, stirring frequently about 3 minutes, or until reduced and thickened slightly. Stir remaining 2 Tbsp butter, in orange zest and lemon zest. Return chicken to skillet, toss with sauce and sprinkle with parsley. Serve immediately.
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