A little history on this one first. When I was working in Connecticut last, I had a housemate, whom we call V. He and I cooked a lot in the house, and occasionally threw a dinner party with lots of different foods. One of the recipes was a lemon chicken tender dish. This he got from his mother, who also had prepared it for one night when a bunch of us were trekking through Mass. What follows is a really great recipe if you like lemon dishes. I was making this at least twice a month after moving out to california. I've altered the recipe's broth mixture from 1:1:1.3, to 1:1:2 with perfectly yummy results.

Required:
  • Large pot (6-8 Quart)
  • Slotted Serving/Cooking Spoon
  • Mixing bowl
  • Two 1 Cup measuring cups
  • One 2 Cup measuring cup
  • Measuring Spoons

    Ingredients:
  • Lots of chicken tenders (I buy 2 packages from supermarket)
  • 2 cups flour
  • 2 TBSP black pepper
  • 1 TBSP salt
  • 1/4 - 2/3 cup Olive Oil
  • 1 cup Chardonnay
  • 1 cup lemon juice (hand squeezed, or you can cheat and buy the juice)
  • 2 cups unseasoned chicken broth

    Preparing the chicken

  • Wash and trim fat from chicken tenders, then pat dry with paper towels
  • Pour oil into large saucepan, and heat oil but don't let it start smoking
  • In mixing bowl, combine flour, pepper, and salt, and mix so that you can see specks of pepper
  • Place a few chicken tenders into mixing bowl, and cover them well with the flour mixture
  • Put coated tenders into hot oil, and flip after 2 minutes, flip again, and remove to paper towels on plate/wooden block when nicely browned
  • Repeat this with all the remaining chicken tenders. Use the slotted spoon for oil draining when removing tenders
  • You might need to add more oil, this is ok. Do not let the flour, that is collecting, burn, so keep stirring it

    Mixing the broth

  • Pour the wine and lemon juice, and chicken stock/broth into the large saucepan
  • Stir it around a bit to get the flour mixed into it
  • Add the chicken tenders into the broth mixture
  • Bring to a boil, then simmer for roughly 1 hour, checking on it at least 3-4 times

    Serving

    I like this served over Egg Noodles myself. So in another pot, I'll boil some, then strain, then put the noodles on the plate/dish, and cover them with the lemon chicken tenders and thick-thick sauce that has been made from the broth (almost like a gravy).