Citrus Chicken Tenders

Nothing says spring like citrus chicken.  A fresh orange and a meyer lemon flavor this light, refreshing sauce.  It's a burst of spring in every bite.

Citrus Chicken Tenders
2 pounds chicken breast, cut into strips
2 Tablespoons olive oil
3 Tablespoons butter
1 garlic clove
1 Tablespoon flour
1 cup chicken broth
1 Tablespoon orange zest
1/4 cup fresh orange juice
2 teaspoons lemon zest
3 Tablespoons fresh lemon juice
2 Tablespoons parsley








Pat chicken dry with paper towels and season with salt and pepper.













Heat 1 T. oil in skillet and add half of the chicken.  Cook the chicken until golden brown and cooked through.






Transfer to a platter and repeat with remaining chicken.  Transfer all chicken to a platter.

Melt 1 T. butter in skillet.

 
Add garlic and cook 30 seconds.

 
Add flour and cook 1 minutes.

Stir in broth, orange juice, lemon juice, orange zest and lemon zest.  Bring to simmer and scrape off any browned bits from the bottom of the pan. 

 







Remove from heat.  Whisk in parsley and remaining butter.







Add chicken and toss to coat. 

It won't be long before summer is here and I have to put my bathing suit on again.   A dinner of citrus chicken, brown rice and green beans will help fit better into that swim suit that's been tucked away all winter.  What are you eating (or not eating) to get in shape for summer?

Ciao!

Citrus Chicken Tenders
2 pounds chicken breast, cut into strips
2 Tablespoons olive oil
3 Tablespoons butter
1 garlic clove
1 Tablespoon flour
1 cup chicken broth
1 Tablespoon orange zest
1/4 cup fresh orange juice
2 teaspoons lemon zest
3 Tablespoons fresh lemon juice
2 Tablespoons parsley

Pat chicken dry with paper towels and season with salt and pepper.  Heat 1 T. oil in skillet and add half of the chicken.  Cook the chicken until golden brown and cooked through.  Transfer to a platter and repeat with remaining chicken.  Transfer all chicken to a platter.  Melt 1 T. butter in skillet.  Add garlic and cook 30 seconds.  Add flour and cook 1 minutes.  Stir in broth, orange juice, lemon juice, orange zest and lemon zest.  Bring to simmer and scrape off any browned bits from the bottom of the pan.  Remove from heat.  Whisk in parsley and remaining butter.  Add chicken and toss to coat.