Easy Italian Lemon Chicken Tenders

Method9 steps · about 15 min

1. 1

   Step 1: Trim any tough tendons from the raw chicken tenders (500 g) without rinsing them, then cut all the meat into smaller thin strips and keep ready for flouring.

   Uses 500 g raw chicken tenders

2. 2

   Step 2: Wash and dry the rosemary (1 sprig) and sage, then strip the rosemary leaves from its woody stem. Grind the two bay leaves very finely so no hard flakes remain. Finely chop or process the rosemary leaves and four sage leaves and combine with the finely ground bay.

   Uses 1 sprig rosemary · 4 fresh sage leaves · 2 bay leaves, ground very finely so no hard flakes remain

   
3. 3

   Step 3: Put some of the measured flour (300 g) on a plate and lightly coat the prepared chicken strips in batches, shaking off excess. Keep the coated raw strips ready and discard flour remaining after raw-chicken contact.

   Uses All prepared chicken strips · 300 g flour available; use only as much as lightly coats the strips

4. 4

   Step 4: Peel the garlic (1 clove) clove and keep it whole. Heat all four tablespoons olive oil in a large pan over low heat, add the whole garlic and prepared herb mixture, and saute for about two minutes until fragrant. Remove the whole garlic clove.

   Infuse herbs and garlic in olive oil · 2 minUses All prepared herb mixture · 1 clove garlic · 4 tbsp extra virgin olive oil for the pan

   
5. 5

   Step 5: Add all the floured chicken strips to the herb oil over medium-high heat in a pan large enough to avoid crowding. Stir or turn often until golden on all sides and fully cooked, reaching 74°C / 165°F in the thickest pieces.

   Uses All prepared herb oil · All prepared coated chicken

   
6. 6

   Step 6: Wash the untreated lemon (1) well. Grate its yellow zest without the bitter white pith, then squeeze and strain all its juice. Keep both zest and juice ready for the finish.

   Uses 1 lemon (- untreated)

7. 7

   Step 7: Pour all the prepared lemon juice and zest over the fully cooked chicken. Add salt and freshly ground black pepper to taste and stir to coat evenly.

   Uses All cooked chicken in its herb pan · All zest and juice of the measured lemon · salt (- to taste) · black pepper (- to taste)

   
8. 8

   Step 8: Cook the same lemon chicken for a few more minutes over medium heat so the sauce coats the strips, keeping the meat tender.

   Uses All combined lemon chicken

   
9. 9

   Step 9: Transfer the hot finished lemon chicken to a serving plate and share between four portions. Serve immediately.

   Uses All cooked lemon chicken