Chicken tenderloins with lemon and parsley

chicken tenderloins with lemon & parsley
Another fairly quick, easy meal. The original recipe is from an old Readers Digest cookbook “Great Recipes for Good Health”.  It used breast fillets, and you could still do that. I use tenderloins, because they are more popular with my family – not quite as dry as breast meat can be. More tender, would you believe.

Plain flour, seasoned.
chicken tenderloins (I get about 1kg for 5 of us. Sometimes there are leftovers.)
olive oil (recipe also says unsalted marg, but I don’t bother)
lemon juice (I use the juice of 3-4 lemons!)
chopped parsley*

Coat chicken in flour and shake off excess.
Heat oil in frypan and brown chicken. Remove and drain on paper towels.
Lower the heat and add the lemon juice and parsley to pan, stiring to loosen the browned bits in the pan. Return the chicken to the pan and cook for 1 to 2 miutes or until heated through, basting (or turning) to coat with the sauce.

I usually serve with rice and steamed veggies, and I usually plonk (I mean ‘plate up’)  the chicken (sprinkled with more parsley) on a platter in the middle of the table,  and let people serve themselves.  It’s amazing how impressed my family can be when I serve stuff up on a large square white plate!

* If, like me, you don’t even have parsley growing in your garden, it keeps well chopped up, in a container in the freezer. Makes for quicker preparation too, if you’re a lazy cook like me!


3 responses to “Chicken tenderloins with lemon and parsley

  1. They look really tasty!
    Plonk!!!!!!how aussie

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