Print
Email
Add a photo| Tags: |
Ingredients
- 20 lbs chicken tenders
- 3 cups seasoned (salt, pepper, lemon pepper) flour
- 1 cup extra virgin olive oil
- 2 lbs butter
- 1/2 cup chopped garlic
- 1 1/2 cup lemon juice
- 1/2 cup white wine
- 1/2 cup copped fresh parsley
- 1 Tbsp canyenne pepper
Directions
- Dredge chix in flour to coat lightly.
- Heat 1/2 oil and all butter and cook - low heat - garlic until translucent but not brown.
- Add lemon juice, salt and pepper - heat thoroughly
- Cook chix in remaining olive oil - in batches - shingle in pan ladle sauce over chix and garnish with fresh chopped parsley
- Do not thicken sauce.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
