Lemon Chicken is one of my favorite dinners. It’s even amazing cold the next day! What I find so good about it is that you have this wonderful crunchy exterior and a beautifully steamed chicken on the inside while napped in a tart lemon and herbed sauce. You could even add capers to make it more on the side of a Chicken Picatta, but this is great as it is here.
Lemon Chicken Tenders
- 12 chicken tenders
- 1/2 cup flour for breading
- 2 eggs beaten
- 1 1/2 cups bread crumbs
- 1/3 cup fresh lemon juice
- 1 tbsp Italian Herbs
- 1/4 cup butter plus 2 tbsp separated use
- 3 tbsp olive oil
- pinch kosher salt
- freshly ground black pepper
- 1 cup chicken stock
- Slice and juice the lemons. Set juice aside.
- Set up your breading station. In 3 separate bowls put your flour, bread crumbs and eggs slightly beaten.
- With one hand bread each chicken tender in the flour, dip in the eggs and shake off excess. Drop in the bowl with the bread crumbs and with other hand gently press bread crumbs to adhere. This keeps your hands from becoming gummed up with egg and crumbs. Repeat this twice for each tender.
- In a frying pan on medium-high heat melt the 1/4 cup of butter and olive oil. Sauté the breaded chicken tenders until golden brown on both sides. Remove from heat and sprinkle with kosher salt and a grind of fresh black pepper. Set aside and keep warm.
- Melt the remaining 2 tbsp of butter in the pan and add 2 tablespoons of flour. Cook for 2 minutes on medium high heat scraping up the bits left from cooking the chicken. Whisk in the chicken stock and lemon juice to form a nice sauce. Add the Italian seasoning and cook for 2 minutes on simmer. Season to taste.
- Plate the chicken and spoon sauce over and serve.