Avg. rating 5 from 2 votes.Recipe Information
Ingredients
Directions
Gently pound the chicken between layers of plastic – I put 2 at a time in a gallon ziplock left open. Chicken tenders are kind of delicate, so be easy on them or you will wind up with chicken mush.
Heat olive oil in a heavy pan over medium-high heat. Season flour with salt and pepper, and dredge chicken.
Brown chicken in hot oil – a few minutes on each side should do since they are thin. Do it in batches and don’t crowd the pan. Remove cooked chicken to a heatproof dish to keep warm.
With pan over medium-high heat, add chicken broth. Bring to boil, scraping any bits off the bottom. The sauce should thicken a bit. Reduce heat to medium and add lemon juice, capers and parsley. Add margarine and stir until melted. Remove from heat and pour sauce over chicken. Serve with hot pasta.
Notes
Substitutions
