If you are a frequent visitor to this site, you have probably discovered that I tend to primarily use chicken tenders or thin cut chicken breasts that are also known as scaloppine cut which in Italian means small scallop, thin cut of meat. The reason I choose to use these particular cuts the most is because it is the easiest way for me to monitor my portion sizes as I try to keep poultry, meat and fish at around 4 ounces per serving. Usually 2 chicken tenders or one thin cut chicken breast equates to 4 ounces.
This recipe yields a very savory, juicy and tender chicken. The sauce is light with a hint of tart from the lemon and sweet from the honey. It pairs well with any sort of side dish; salad, rice, pasta, vegetables, potatoes, and so on.
I salt and pepper both sides of the tenders and then brown them on both sides in a heavy pan over the stove, this is only browning them and not cooking them thoroughly. I set the tenders aside and I start to make the sauce by adding fresh minced garlic to the pan drippings. Next the chicken broth, lemon juice, honey and fresh thyme sprigs are added and brought to a low boil. I return the chicken to the pan, cover and reduce to a simmer and cook for about 20 to 25 minutes.
I remove the chicken from the pan then crank up the heat on the pan and reduce the sauce down by half. I arrange the tenders on a serving platter and spoon the sauce over top.
- 8 chicken tenders
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/4 cup fresh squeezed lemon juice
- 3 tablespoons honey
- 3 to 5 sprigs of fresh thyme or you can substitute 1/2 tsp. dried thyme
- Sprinkle chicken tenders on each side with salt and pepper, set aside.
- Heat olive oil in heavy skillet over medium-high heat, add chicken and sear until lightly browned, about 5 minutes. Flip and brown on other side for another 5 minutes. Remove from skillet and set aside.
- Reduce heat to medium and add garlic to the skillet that the chicken was cooked in, scrape up any browned bits. Cook 1 to 2 minutes, careful not to allow the garlic to brown.
- Add broth, lemon juice and honey, whisk well.
- Return chicken to skillet, add thyme, cover and simmer 20 to 25 minutes.
- Remove chicken from skillet and set on serving platter, vent with foil to keep warm.
- Increase heat to high and reduce liquid to about half, 5 to 10 minutes.
- Spoon sauce over chicken tenders, garnish with fresh thyme and serve.
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