Aiguillettes de poulet au citron et au poivre

Ingrédients

• 2 pounds chicken tenderloins
• 3 tablespoons all purpose flour
• 1 tablespoon lemon pepper seasoning
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 lemon (juice of)
• Parsley

Préparation

1. 1

   Combine the flour, lemon pepper seasoning, and salt in a shallow dish. Toss the chicken tenderloins with the lemon pepper flour mixture to coat.

2. 2

   Heat a large skillet with 1 tablespoon of oil over medium heat. Once hot, add a single layer of chicken tenders to the pan. Let cook 3-5 minutes without turning or stirring. Then flip and cook an additional 3-5 minutes or until the chicken is cooked through (165˚F internal temp.) Remove the chicken tenders and set aside.Repeat if you have additional chicken tenders, adding more oil to the pan as needed.

3. 3

   Reduce the heat of the pan to low, and add the fresh lemon juice and butter to the pan to deglaze. Add the chicken tenders back in the pan and toss to coat with the lemon butter sauce.