Ingredients

The following ingredients have 4 Servings
  • 1-1/4 to 1-1/2 lbs chicken tenderloins (about 12 pieces)
  • 1/2 cup flour
  • Kosher salt
  • Zest of 2 lemons (about 4 teaspoons)
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 6 tablespoons freshly squeezed lemon juice
  • 1 cup low-sodium chicken broth
  • 4 to 5 scallions (chopped)

Instruction

  • Trim the white tendons from the ends of the chicken tenderloins. Combine the flour and 1 teaspoon of salt in a zip-top plastic bag, add the tenderloins, shake until coated and set aside.
  • Make the lemon pepper seasoning by thoroughly combining 1/2 teaspoon of salt with the lemon zest, black pepper, garlic powder and onion powder.
  • Heat the olive oil and butter in a large frying pan over medium-high heat. Shake the excess flour from each tenderloin as you add them to the pan in a single layer. Sauté until golden, 1-1/2 minutes per side.
  • Reduce the heat to medium, add the lemon juice and chicken broth to the pan and sprinkle the chicken with the seasoning mix.
  • Using tongs, turn the tenderloins in the sauce several times to coat.
  • Simmer for a total 3 to 4 minutes to thicken the sauce, adding the scallions and turning the tenderloins after about 2 minutes.
  • Remove from the heat and serve immediately, spooning some sauce over the chicken and passing the remainder at the table.