Poulet au beurre à l’ail

Ingrédients

• 6 Chicken Tenders
• 1 1/4 teaspoons Smoked Paprika
• 1/2 teaspoon Poultry Seasoning (Montreal chicken works well)
• 1/2 Cup Cooking White Wine (chicken broth or actual white wine)
• 4 Tablespoons Butter
• 6 Cloves Garlic (minced)
• 1 teaspoon Italian Seasoning Blend
• Salt and Pepper
• 1 1/2 teaspoons Lemon Juice
• Parsley (fresh, chopped to garnish)

Préparation

1. 1

   Season the chicken tenders with smoked paprika, poultry seasoning, salt and pepper. Set aside.

2. 2

   Heat a cast-iron skillet on medium high heat and add a good drizzle of olive oil. Add the chicken tenders. Cook for 1-2 minutes or until browning, then turn over and start cooking the other side, about another 2 minutes. Push the chicken tenders to the side of the skillet, away from the high heat.

3. 3

   Add the cooking white wine and using a wooden spoon to scrape up any bits and deglaze the pan.

4. 4

   Add the butter followed by the garlic and Italian seasoning on top of the chicken tenders and stir to combine well.

5. 5

   Add salt if needed and lemon juice and continue to cook the chicken tenders until they are slightly charred on the both sides and cooked through.

6. 6

   Add the chopped parsley, stir to combine well. Turn off the heat and serve with an additional squeeze of lemon.