Ingredients
1 Pkg (about 15) chicken tenderloins
1/2 cup flour
4 Tbl cooking oil
2 cloves garlic, minced
1 cup low sodium chicken broth
1 1/2 Tbl lemon juice
2 Tbl fresh tarragon leaves, chopped
Preparation
Butterfly tenders to make them about 1/4 inch thick and dredge in peppered flour. Heat 1 1/2 Tbl oil in large skillet until hot but not smoking and saute’ tenders until browned and cooked through on both sides, about 5-6 minutes total. Transfer to platter, cover and keep warm. Add remaining oil to skillet and add garlic over medium heat for about 30 seconds. CAREFULLY add broth and deglaze. Boil to reduce by about 1/4 to 1/3, about 5 minutes. Add lemon juice and tarragon and stir. Return chicken to skillet with any platter juices and heat for abut 1 minute. Remove chicken to a warm platter and pour the tarragon garlic sauce over to serve.
