Grilled Chicken Tenderloins Cooking Instructions
For all cooking methods, heat to an internal temperature of 165° F.
2 lbs. Georges Farmers Market® boneless, skinless chicken breasts
½ Cup All Purpose Flour
1 tsp. Salt
¼ tsp. Fresh ground black pepper
2 Tbsp. Butter (unsalted)
1 Tbsp. Vegetable Oil
3 Tbsp. Dry White Wine
3 Tbsp. Lemon Juice
1 Lemon thinly sliced
3 Tbsp. Capers
3 Tbsp. Fresh Parsley chopped
Combine flour, pepper and salt in a shallow dish for breading the chicken.
Dredge the chicken in the seasoned flour, coat thoroughly
In a medium skillet or sauté pan heat the butter & Vegetable oil over Medium heat
Add the chicken; cook approx. 4 minutes per side; Remove chicken from pan and set aside/keep warm
Add wine to the pan juices and cook for 1 minute; using a spoon or spatula, scrape the bits of food off the bottom of the pan, add the lemon juice and heat to boiling.
Add chicken back to the pan, cover with lemon slices, and add the capers
Cook until sauce begins to thicken, approx. 3 minutes
Remove chicken from the pan, top with sauce and garnish with parsley.