Search for a Recipe

Saturday, March 2, 2013

Garlic Lemon Pepper Chicken with Pan Gravy

Lemon and garlic are two of my favorite things!  When combined they create a truly refreshing taste.  This dish has a heavy garlic base so if you aren't a huge garlic fan like me, feel free to modify as necessary. Note that this recipe calls for regular olive oil, not virgin or EVOO.  Regular olive oil has a higher smoke point and is better fitting for this method of cooking.  You'll end up with moist and juicy chicken tenders on the inside, with a crunchy garlic coating on the outside! I'm also going to start making smaller portions of my meals.  I'm only cooking for one and end up with too many leftovers for just lil' ole me.  :-)

2 - 8oz chicken breast - trimmed of all fat
2 cups all purpose flour
Approximately 3/4 cup regular olive oil
1 large lemon
3.5 tbsp minced garlic
ground black pepper
ground white pepper
garlic salt
onion powder
dried parsley

Optional Pan Gravy
3 tbsp butter
1 tbsp dried parsley
1/2 tbsp dried thyme leaves
3/4 cups chicken broth
1 tbsp corn starch
3 tbsp water

Slice each chicken breast width-wise, creating 3-4 tenders per breast.  

Pour flour into a large bowl and dredge each tender through the flour, coating thoroughly.  Place the tenders on a plate and allow them to sit for 1-2 minutes.  

Zest the lemon, slice in half, and set aside.

In a large non-stick pan heat olive oil over medium-high heat for   1- 2 minutes.  Add the minced garlic and cook, stirring for 2-3 minutes to infuse the garlic into the oil.  

When the oil begins to bubble add all of the chicken tenders to the pan.  

Sprinkle tenders lightly with the white and black pepper, garlic salt, onion powder and parsley.  Cook uncovered 3-4 minutes and then flip.  

Sprinkle the tenders lightly with the white and black pepper, garlic salt, onion powder and parsley.  Cook for 3-4 more minutes and flip.  You should begin to see a nice golden brown crust forming on the tenders.  

Flip the chicken again and sprinkle lightly with the white and black pepper, garlic salt, onion powder and parsley.  Sprinkle the tenders with the fresh lemon zest, then squeeze one lemon half over the tenders.  Cook 3-4 minutes and flip.  Sprinkle lightly with dried parsley and squeeze the other half of lemon over the tenders.  

Cook 7-8 more minutes.  At this point your chicken should be cooked through.  Remove to a plate and store in a warm place.
Optional Pan Gravy

Discard the leftover oil from the pan and any loose garlic - DO NOT SCRAPE THE PAN!

Add the butter and cook over medium heat until melted and bubbling.  

Scrape the pan, incorporating the chicken and garlic bits into the butter.  Stir in the parsley and thyme and saute' for 1 minute.  Add the chicken broth and cook stirring occasionally for 3-4 minutes.  

Turn heat the low.  In a small bowl combine the corn starch and water and whisk until well combined.  Pour the mixture into the pan and stir  until incorporated; the sauce will begin to thicken.  Place the chicken tenders into the sauce and cook for 3-4 minutes, turning occasionally to coat the tenders in the gravy.

Serve immediately over jasmine rice or buttered egg noodles.  

No comments:

Post a Comment