Aiguillettes de poulet au citron et au beurre

Ingrédients

• 1 1/2 lbs chicken tenders ((or tenderloins))
• Salt (and freshly ground black pepper)
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp paprika
• 1 1/2 Tbsp all-purpose flour
• 1 Tbsp olive oil
• 3 Tbsp unsalted butter, (divided)
• 1 Tbsp minced garlic
• 2 Tbsp fresh lemon juice
• 3 Tbsp minced parsley

Préparation

1. 1

   Heat a 12-inch skillet over medium-high heat.

2. 2

   Season chicken tenders with salt and pepper. Then evenly sprinkle over oregano, thyme, paprika, and flour. Toss to evenly coat.

3. 3

   Add oil to the skillet along with 1 Tbsp butter. Carefully tilt pan to evenly coat.

4. 4

   Add chicken tenders to skillet, leaving a little space between them.

5. 5

   Let cook until golden brown on bottom, about 3 minutes. Turn and cook 2 minutes or until nearly cooked through.

6. 6

   Once chicken is nearly cooked through (about 155 in center) add remaining 2 Tbsp butter and sprinkle garlic around the chicken (don't sprinkle on the chicken or it won't cook).

7. 7

   Continue to cook until chicken is just cooked through (165 in center of each piece), about 1 minute longer.

8. 8

   Remove from heat. Carefully pour in lemon juice and add parsley. Toss to coat then serve.