- 2 lbs chicken tenderloins (or boneless, skinless chicken breast cut lengthwise into 3/4-inch-thick strips)
- salt and pepper
- 2 tablespoons vegetable oil or coconut oil
- 3 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 tablespoon all-purpose flour or whole wheat flour
- 1 cup low-sodium chicken broth
- 1 orange
- 1 lemon
- 2 tablespoons fresh parsley, minced
- You will need the zest and juice from the orange: about 1 tablespoon zest, 1/4 cup juice. And from the lemon too: 2 teaspoons zest, 3 tablespoons juice.
- For the Chicken: Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat. Cook half of chicken until golden brown and cooked through, about 2 minutes per side. Transfer to plate and tent with foil. Repeat with remaining oil and chicken. Sauteing the chicken in two batches ensures that it will brown, not steam.
- For the Sauce: It helps to have your ingredients measured and ready before starting the sauce. Reduce heat to medium. In the empty skillet, melt 1 tablespoon butter. Add garlic and cook until fragrant, about 30 seconds. Don't let it burn! Stir in flour and cook for 1 minute. Stir in broth, orange juice, and lemon juice. Bring to a simmer, scraping up any browned bits from the pan. Cook until slightly thickened, about 3 minutes. Remove from heat. Whisk in parsley, remaining 2 tablespoons butter, orange zest, and lemon zest.
- Stir the cooked chicken into the sauce. Season with salt and pepper, if desired. Serve.