This lemon butter chicken has a simple breading and after it's all golden brown, you make a quick lemon sauce right in the pan. I've made this hundreds of times and I still love it. Make extra sauce to put over noodles, cauliflower or the carb of your choice.
- 1 3/4 Pounds Chicken tenders
- 1/3 Cup Flour of Choice (such as cassava flour *, Paleo flour, TigerNut Flour *, gluten-free flour *, regular flour, wheat flour, einkorn flour *, spelt flour * or arrowroot starch *. I've tried so many kinds of flour and they all turned out.)
- Real Salt * (to taste)
- Ground Pepper (to taste)
- 1/4 Cup Extra Virgin Olive Oil
- 3 Tbl Grass Fed Butter (divided (leave out for dairy-free or use an oil of your choice))
- 1 Cup Chicken Stock
- Fresh Lemon Juice (Use juice of 1 1/2 large or 2 small lemons)
- 1 Fresh Lemon (for garnish)
- Fresh Parsley (for garnish)
- In a medium sized mixing bowl, combine the flour with a few pinches of salt and pepper.
- Toss the chicken tenders in the flour until well coated.
- Heat 2 tablespoons of oil to medium/high in a large frying pan.
- Add 1 tablespoon of the butter.
- Add half of the flour coated chicken tenders to the skillet, keeping them from touching. Cook until the chicken is golden brown on the bottom.
- Turn over and brown on the other side.
- Remove chicken from pan and add in the remaining tablespoon of Olive oil and 1 tablespoon of butter.
- Add the remaining chicken tenders to the pan and cook in the same manner. When the chicken has been browned on both sides, add the previously cooked chicken back to the pan.
- Pour the chicken stock and lemon juice into the pan and bring to a simmer. Let simmer for 2-3 minutes, or until sauce has reduced by half and thickened.
- Check seasonings and add more salt, if desired.
- Add lemon slices and chopped fresh parsley to the pan to garnish.
Keywords: Simple, Quick, Easy, Favorite