Lemony Garlic Chicken Tenders

Below is a lovely chicken recipe that I made with what I had on-hand this week during our time of staying at home. It was light and healthy – and paired well with roasted brussels sprouts and creamy risotto. The Lemon Vitality Oil really brought out the lemoniness (that’s a technical term – lol) of the fresh squeezed lemon juice.

1 tsp. Paprika
1/8 tsp. Cayenne Pepper
1 Tb Wegmans Basting Oil
2 drops Lemon Vitality Oil
5-6 cloves Garlic
1 tsp. Italian Seasoning
Salt and Pepper, to taste
1/2 Tb Lemon Juice
1 lb Chicken Tenderloins
1 Tb Chopped Parsley
Lemon Wedges

Optional for Sauce
1/4 c. White Wine
1-2 Tb Butter

Combine all the seasonings and coat the chicken. Set aside for 30 minutes.

Coat the bottom of a cast-iron skillet with oil and heat to medium-high heat. Place chicken in a single layer and cook uninterrupted for 2 minutes. Turn over and cook the other side. Remove from pan and let chicken rest a few minutes before serving. Garnish with parsley and lemon wedges.

Optional: Deglaze skillet with wine then add butter. Reduce to desired consistency.

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