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Sauteed Lemon Chicken Strips

From

June/July 2008

Sauteed Lemon Chicken Strips

Sautéed chicken recipes are a popular weeknight meal because they can be prepared so quickly. We are always on the lookout for variations on the basic dish to add to our repertoire, so we developed a version using lemony chicken strips. Many supermarkets sell chicken tenders, but we like to make our own by slicing boneless, skinless breasts lengthwise into 3/4-inch strips. Patting the chicken before sautéing helped it brown— and browning improves the flavor of the chicken. Sautéing the chicken in two batches also ensured that it browned rather than steamed. Rinsing and draining the capers well before adding them to the skillet removed any of the brine they are packed in and kept the chicken strips recipe from tasting too salty.

Serves 4

You can make your own chicken tenderloins by slicing boneless, skinless breasts lengthwise into 3/4-inch strips. Serve over egg noodles or rice pilaf.

Ingredients

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