I am ashamed to admit that we only ate one full meal in Vegas this weekend. Well, two if you count the slice of pizza at 3 a.m.
Yep, our diets consisted of Cheez-its, pub mix, bananas and trail mix.
We were having so much fun, we often failed to eat full meals which wasn’t the best idea in retrospect but we had priorities…and for once, food apparently wasn’t one of them.
You know, like gorgeous views, dancing until our feet ached and perhaps a few fancy cocktails.
Needless to say, this was a much needed hearty, healthy and tasty meal after a five hour drive home, really sore feet and some long nights out on the town.
You may be wondering how I managed to scrape this together running on a less than appropriate amount of sleep and to be honest, I’m still trying to figure it out myself.
All I know is that it worked and it was darn tasty!
So just how did all of this come together?
It’s way easy. Almost too easy for such a fancy lookin’ supper.
Coat your pounded chicken in a little flour.
Crisp it up in a hot skillet.
Scrape up the brown bits then add some garlic, lemon juice and wine for a simple tangy sauce.
Top it off with some capers and serve with zesty white beans!
Lemon Caper Chicken Tenders with White Beans
Serves 3
Ingredients
6 chicken tenders
1/2 cup flour, divided
1 teaspoon salt
2 teaspoons olive oil
1 tablespoon butter
2 tablespoons garlic, minced
1/2 cup chicken broth
1/4 cup dry white wine
1/4 cup lemon juice
2 tablespoons capers, drained
1 (15-oz.) can white beans
1 tablespoon fresh parsley, chopped
Directions
Flatten each chicken tender to about 1/4 inch thick with mallet or rolling pin (or another heavy object capable of pounding). Combine salt and flour on a small plate or shallow bowl. Heat olive oil in large skillet. Coat chicken in flour then add to hot pan. Cook 3 minutes, until golden brown and flip over. Cook 3 minutes and set chicken aside.
Add garlic to the same skillet over medium heat and cook in pan drippings for about 2 minutes, stirring occasionally. Meanwhile, combine chicken broth, wine, and lemon juice then pour into the pan. Sprinkle the flour into the sauce and whisk to incorporate. Simmer for 5 minutes then stir in butter, capers and beans. Remove from heat and stir in parsley.
From the Little Yellow Kitchen,
Lauren
