f you prefer shrimp to chicken, feel free to substitute peeled and deveined large shrimp for the chicken tenders. As I mention in the book, fresh bread crumbs you make are preferable to those that come from the can. I keep hamburger buns in the freezer. When I need 1 cup of toasted bread crumbs, I toast the frozen bun, tear it into pieces and pulse it in the food processor with the salt, pepper and clove of garlic until chopped.
from The Dinner Doctor, page 164
Makes 4 servings
Preparation time: 8 minutes
Cooking time: 9 to 12 minutes
1 cup toasted bread crumbs
Salt and black pepper to taste
1 clove garlic, crushed in a garlic press
1 pound chicken tenders (about 12), rinsed and patted dry
3 tablespoons vegetable oil
2 tablespoons butter
1/3 cup canned low-sodium chicken broth
2 tablespoons fresh lemon juice
1/4 cup chopped fresh parsley
1 tablespoon drained capers
1. Place the bread crumbs in a shallow bowl. Season them with salt and pepper and add the garlic. Dredge the chicken tenders in the bread crumb mixture and set them aside.
2. Place 2 tablespoons of the oil and 1 tablespoon of the butter in a large skillet and heat over medium-high heat. When the butter has melted, add half of the chicken tenders and cook until they are well browned and cooked through, 2 to 3 minutes per side. Transfer the cooked tenders to a platter. Add the remaining tablespoon each of oil and butter to the skillet and, when the butter has melted, add the remaining tenders and cook them until they are well browned and cooked through, 2 to 3 minutes per side. Transfer these tenders to the platter.
3. Add the chicken broth and lemon juice to the skillet. Scrape up the browned bits from the bottom of the skillet and cook until the juices reduce to a glaze, 1 to 2 minutes. Pour the hot glaze over the chicken tenders and garnish with the parsley and capers. Serve at once.
