Here’s a new twist on an old favorite where the chicken is cut into bite-sized pieces – instead of thin, pounded breasts – before cooking to ensure the lemony goodness of the sauce permeates each nugget throughout instead of solely the surface.
In addition, try subbing fluffy, white rice for the traditional pasta to better soak up that rich, wonderful sauce.
1 lb Chicken tenders, cut into fork-sized bites
Olive oil for pan
2 T butter
1 small shallot, finely chopped
1 clove garlic, mashed
1 C chicken broth
Juice of 1 lemon
2-3 T drained capers
1 C water
½ C white rice
Cut the tenders into chunks, removing the membrane (or cut chicken breasts into fork-sized chunks)
Salt & pepper the chicken
Start the rice – bring water to a boil, add rice. Cover and simmer about 17 minutes or until fluffy and not dry
Start the chicken:
Drizzle oil in a pan and heat the pan over medium flame until you can feel the heat with your hand
Drop in the chicken chunks and cook until they start to brown on the first side, about 3 minutes
Turn chunks and brown on other side – again 2-3 minutes until slightly browned and no longer pink
Remove chicken to a plate
Add butter to pan and melt. Add shallots and garlic. Cook for a couple minutes. Add broth, lemon juice and capers. Let reduce, about 5 minutes. Now add chicken back to the pan and keep stirring and flipping to let nuggets soak up all that goodness.
Serve chicken and sauce in the pan over the white rice for a warm and cozy mid-week meal. A side of pan-wilted spinach makes a nice side bar.