The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
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.
This recipe has not been tried with gluten-free flour options but it would likely work just fine.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.