A quick dinner that packs a lot of flavor - I'm talking garlic, butter and lemon! I recently paired it with some frozen vegetables and crescent rolls for a somewhat balanced dinner. What makes it really great is dipping your rolls in the left over sauce.
Ingredients
- 1-pound chicken breast tenderloins
- 1 tsp smoked paprika (optional)
- 3 dashes cayenne powder (optional)
- 4 Tbsp unsalted butter, room temperature
- 4 garlic cloves, minced
- Black pepper to taste
- Salt to taste
- 2 Tbsp fresh lemon juice (1/2 lemon)
- Lemon wedges (from other half of lemon)
Directions
- Season the chicken tenderloins with salt, pepper (and optional paprika and cayenne - my fiance prefers that I don't include them). While those sit out for a few minutes...
- Heat up your cast-iron skillet (preferred) on medium heat for a few minutes
- Add 3 Tbsp butter when hot
- When butter starts to sizzle (within 30 seconds I'd say), add the chicken tenders
- Cook chicken for 2 minutes on one side
- Then start to baste chicken with butter from pan for about 1 minute
- Turn over and start cooking the other side for 1 minute
- Push the chicken tenders to one side of the skillet
- Add the remaining 1 Tbsp of butter along with the minced garlic and let them melt together for about 1 minute
- Once the garlic becomes fragrant, begin basting the chicken constantly
- Add lemon juice and continue to baste the chicken
- Once they are slightly charred on the both sides, turn off heat and plate immediately
- Garnish with lemon wedges
- Squeeze the lemon juice on top before serving