1 t Butter
2 t Extra Virgin olive oil
2 cloves garlic, minced *
1 shallot, minced
1/4 t Salt
Pepper, to taste
1 pound chicken tenders, each cut into two pieces
1 T parsley, chopped
* Mince garlic by hand or in mini-chop. Don't use garlic press.
Melt butter along with 1 t olive oil in a large non-stick skillet over medium heat. When butter is foaming, toss in chicken tenders. Sprinkle with salt and freshly ground black pepper. Cook, tossing occasionally, until chicken is just barely cooked through (test a piece every now and then). Push all the chicken to one side of the pan. Pour the remaining teaspoon of olive oil into a little puddle in the empty side of the pan. Add the minced garlic and shallot to the puddle of oil and let it start to sizzle for about 30 seconds. Stir everything and cook, stirring and tossing, for about 1 minute. Add additional salt and pepper (if needed) to taste. Stir in the parsley and remove from the heat. Serve immediately.
POINTS Value: 4
Servings: 4
The Johnson Family Cookbook