Ingredients
1.75lbschicken tenderloins,or chicken breasts, sliced into strips
2tbspolive oil,divided
salt and freshly ground black pepper
3tbspbutter,divided
3garlic cloves,minced
1tbspall-purpose flour
1cupchicken broth,low-sodium
1tbsporange zest
¼cuporange juice,fresh
2tsplemon zest
3tbsplemon juice,fresh
2tbspfresh parsley,chopped
Preparation
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season both sides of chicken tenders with salt and pepper.
Add half of the chicken to the skillet, then cook for about 2 to 3 minutes per side, or until cooked through and golden brown.
Transfer the chicken to a plate, cover with aluminum foil, then repeat the process with the remaining half of the chicken tenders. Remove remaining chicken from skillet and also transfer to a plate.
Melt 1 tablespoon of butter in the now empty skillet, then add the garlic and sauté for 15 seconds. Add the flour, then cook for 1 minute, stirring constantly.
Slowly pour in the chicken broth, orange juice, and lemon juice while scraping up the browned bits from the bottom of the pan, stirring constantly.
Allow the mixture to simmer, stirring frequently for 3 minutes, or until reduced and thickened slightly.
Stir in the remaining 2 tablespoons of butter, orange zest, and lemon zest.
Return the chicken to the skillet, toss with the sauce, then sprinkle with parsley.
Serve warm, and enjoy!
