Filetti di pollo al burro all’aglio

Ingredienti

• 1 1/2 Tablespoons olive oil
• 1 1/2 teaspoons Italian seasoning
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 1 pound chicken tenderloins
• 3 Tablespoons butter (divided)
• 3 cloves garlic (minced)
• Fresh chopped parsley (optional, for garnish)

Preparazione

1. 1

   To a medium mixing bowl, add the oil,...: To a medium mixing bowl, add the oil, Italian seasoning, paprika, oregano, salt, and pepper. Mix together. Add the chicken tenders to the bowl and toss to coat evenly.

2. 2

   Heat a large nonstick skillet over medium-high heat....: Heat a large nonstick skillet over medium-high heat. Once heated, add in 2 Tablespoons of butter, then swirl to melt and coat the bottom of the pan. Once melted, add the seasoned chicken tenderloins and cook for 2 minutes. Flip and cook for 2 more minutes.

3. 3

   Once both sides are seared, move the tenders...: Once both sides are seared, move the tenders over to one side of the skillet. To the open space, add the remaining Tablespoon of butter. Once melted, add the minced garlic. Saute until aromatic while stirring frequently to prevent burning (about 30-60 seconds).

4. 4

   Toss the garlic and chicken tenders together, and...: Toss the garlic and chicken tenders together, and cook for 1-2 more minutes, or until the chicken reads an internal temperature at the thickest point of 165F on an instant-read meat thermometer. Chicken tenderloins cook quickly, and you don’t want to dry them out, so be sure to check them after the recommended cooking time.