It’s great to have options when it comes to preparing chicken. I think it can be a challenge sometimes to flavor chicken, especially chicken breast. Recently I have found myself using chicken tenderloins in many recipes. They are moist, take no time to cook up and kids love them as well. This recipe is my take on chicken piccata. Chicken piccata is a dish that originated in Italy. Piccata is a way of preparing food, usually meat is sliced, coated in some type of breading, sautéed and than finished in a sauce. I have used chicken tenderloins, you can use thinly sliced chicken breast or pound chicken breast so it’s thinner and cooks evenly. It’s all about this lemon buttery sauce poured over the chicken and fluffy egg noodles.
CHICKEN TENDERLOIN PICCATA
- 1 lb. chicken tenders
- 1/2 Italian breadcrumbs
- salt/pepper to taste (I used 1/4 tsp. each)
- Egg noodles (3 cups)
- 1/2 cup chicken broth
- 3 tbsp. oil of choice (I used olive oil)
- 3 tbsp. butter
- juice of 1 lemon
- Fresh parsley about 1 tbsp. or 1/2 tsp. of dried parsley
- Boil egg noddles following package instructions.
- Sprinkle chicken tenders with salt & pepper evenly.
- Pour breadcrumbs in a small bowl. Evenly dredge tenders in crumbs.
- Use med. nonstick shallow pan. Keep medium heat. Heat oil in pan, add tenders all at once or in batches, depending on how many you have.
- Let cook for about 2-3 minutes on each side. Set aside covered.
- To the same pan turn heat to low add chicken broth, lemon juice and butter. Let sauce reduce or becomes a little thicker. Add parsley. Remove from heat.
- Toss 1/2 sauce over noodles. Place tenders over noodles Pour rest of sauce over chicken.