- 4 tablespoons unsalted butter - divided
- 1 pound boneless, skinless chicken tenderloins - patted dry with paper towels
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons minced garlic
- ½ medium lemon - juiced (about 2 tablespoons)
In a 12-inch sauté pan or skillet over medium heat, melt 2 tablespoons of the butter.
Once melted, add the chicken tenderloins to the pan in an even layer to ensure even cooking. Cook for 8-10 minutes, flipping halfway through, or until all of the sides are golden brown and the chicken is mostly cooked through.
Add the remaining butter. Once it is melted, add the garlic and cook one more minute and the chicken is fully cooked through. Drizzle the lemon juice over the chicken and stir to combine. Serve immediately.
- Yields: 4 servings
- Preparation Time: 25 minutes
Related Articles