Pura Vida View

• 2 lbs chicken tenderloins

• pasta of your choice (I like spaghetti or capellini)

• all purpose flour for dredging

• 6 tbsp.. unsalted butter

• 5 tbsp. extra-virgin olive oil

• 1/2 -3/4 cup fresh squeezed lemon juice

• 1/2 cup chicken stock

• 1/4 cup brined capers, rinsed

• 1/4 cup dry white wine (optional)

• 1/3 cup chopped fresh parsley

• 1 tsp. lemon pepper

• 1/2 tsp. thyme

• 1/2 tsp. black pepper

• 1/4 tsp. garlic salt

• 1/4 tsp. Italian seasoning

• salt and pepper for seasoning

​

In a shallow bowl add the flour for dredging.  I always season my flour and the chicken before dredging, I think it adds so much more flavor if you season both.  Season the flour with 1/2 of the dried spices and the chicken with the other 1/2.  Add a little extra salt and pepper to the chicken

​

Dredge the chicken in the flour and shake off excess

​

In a large skillet over medium high heat, melt 2 tbsp. butter with 3 tbsp. olive oil.  Add as many of the chicken tenders that will fit in your pan and cook for 2-3 minutes until browned, then flip and cook on the other side for another 2-3 minutes until fully cooked through.  Move to a bowl and melt 2 more tbsp. butter with 2 more tbsp. olive oil and cook the remaining chicken tenderloins then remove from the pan.

In that same pan deglaze the pan with the white wine (if using).  Add the lemon juice, stock and capers and bring the juices to a boil, scraping the browned pieces and stirring well.  Return the chicken to the pan and simmer for 5 minutes more.  

​

*when the pasta is done and drained I like to add just a little of the broth from the pan to coat the noodles with flavor and keep them moist while finishing up the chicken.

​

Plate the noodles, top with the chicken and then add the remaining butter to the sauce in the pan, whisk well and pour the sauce over the noodles and chicken.  Top with the chopped parsley.

​

​