Piccata-Style Chicken Tenderloins
Quick-cooking chicken tenderloins make this dish a fast, easy solution for a weeknight dinner. A little garlic, white wine, lemon and a handful of capers produce a quick pan sauce for the chicken that tastes great with a side of mashed potatoes and a simple vegetable like roasted green beans. Serve with a glass of California Chardonnay.
- 1 lb chicken tenderloins, trimmed of any white connective tissue
- 2 tablespoons flour
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, minced
- 1/4 cup onion, diced
- 1/2 cup dry white wine (or low-sodium chicken broth)
- 2 tablespoons capers, rinsed
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons fresh parsley
Season the chicken with salt and pepper and dredge in flour, shaking off any excess.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken tenders in a single layer and cook until light golden in color, 2 minutes per side. Transfer to a plate and set aside.
Add the onion to the skillet (it may be necessary to add a bit more oil) and cook until soft and translucent, 3 minutes. Add the garlic, cook for 1 minute additional, then deglaze the pan with 1/4 cup of the wine, scraping up any of the browned bits from the bottom of the pan with a spatula.
As soon as the liquid begins to evaporate, add the remaining wine along with the capers. Cook until bubbling, then add the fresh lemon juice.
Return the tenders to the pan and cook, turning frequently, until they're no longer pink in the middle, 2 to 3 minutes. Transfer the chicken to a serving platter and spoon the sauce over the top. Garnish with parsley.
Makes 4 servings