BAKED
CHICKEN TENDERS WITH MEYERS LEMONS FOR JACKIE by CHEF DAN:
Serves
3-4
Ingredients:
2
pounds chicken tenders
3
tablespoons all-purpose flour
1 teaspoon
sea salt, plus a splash of salt
1/2-teaspoon
freshly ground black pepper
3
tablespoons olive oil
1
pound red potatoes, quartered
1
onion, chopped
3
garlic cloves, thinly sliced
1/2-cup
white wine
1
cup chicken stock
1
teaspoon cornstarch
2
tablespoon Meyers lemon juice
2
tablespoon butter
2
Meyers lemon quartered
1/2-teaspoon
dried basil
1
teaspoon dried thyme
DIRECTIONS: (PRE-HEAT OVEN TO 400 DEGREES)
1.
In
a bowl, combine flour, salt and pepper.
2.
Dredge
the chicken tender.
3.
Heat
a skillet over medium-high heat; add 1 tablespoon oil, when simmering.
4.
Add
chicken and cook 6 minutes until golden brown and crisp.
5.
Turn
chicken over.
6.
Place
in a prepared baking dish.
7.
Place
in pre-heated oven and bake for 12 minutes.
8.
Remove
baking dish and set aside.
9.
In
the same skillet 1 tablespoon oil, add potatoes splashed with salt,
10.
Sauté
for 3 minutes and sauté on each side or until browned.
11.
Remove
from pan and set aside.
12.
Add
quartered Meyer’s lemons and sauté for 2 minutes, stirring occasionally.
13.
Remove
and set aside.
14.
Add
remaining oil and add onions and garlic: sauté for 2-3 minutes.
15.
Add
wine, lemon juice, basil, thyme and cook 1 minute, scraping pan.
16.
Return
potatoes, lemon quarters and 3/4-cup stock, cook 2-3 minutes.
17.
Mix
the remaining stock with the cornstarch, stirring with a whisk.
18.
Stir
into the potatoes mixture and add the butter and bring to a boil.
19.
Cook
for 2 minutes.
20.
Return
chicken to the pan and heat through.
21.
Season
with salt and pepper.
22.
Serve
with egg noodles or Jasmine rice.
ENJOY DAN: BON-JOUR
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