Chicken Tenders with Brussel Sprouts
Besides, my empty stomach was already beginning to play its hungry overture. It's good to plan ahead for such days, so from yesterday's shopping I had fresh chicken tenders, and some Brussels sprouts waiting to be used in my fridge. This quick midweek dinner took me about 30 minutes to cook from entering the kitchen to sitting at the table.
May 13, 2010
by Nadia
Here's the recipe that doesn't require special skills, except one: be able to control your range, since the temperature is the key here. Enjoy the speed, simplicity, and delectable taste!
What you need:
Chicken tenders (about 1 lb, ready to cook)
Vegetable oil (I used olive & sunflower mix)
Panko (or any bread crumbs)
Salt
Black pepper
Brussels sprouts (6-8 per portion)
Lemon juice
Lemon zest
Method:
Heat a non-stick skillet, add oil. Sprinkle chicken with salt and pepper, roll in panko, and place on skillet, so that pieces do not touch one another. Watch that the heat is on medium. When chicken is almost cooked through and nicely browned on one side, turn over.
Cut each Brussels cabbage lengthwise in four slices, put on another skillet, add about 2 tb spoons water, some olive oil, and steam for about 2-3 minutes. When water evaporates, let cabbage sprouts caramelise a little. Add salt and lemon juice, and immediately put aside.
When serving sprinkle Brussels sprouts with lemon zest.
Notes:
The main thing is not to overcook chicken (and sprouts!), so watch the temperature. I would call it slow frying, when oil is not spattering around and hissing like crazy, and your range remains clean.
Do not ignore lemon zest, it really gives the dish an interesting flare.
Instead of Brussels sprouts regular white/green cabbage could be used, just don't overdo.
Before you start cooking have your table laid. This dish should be eaten immediately: the combination of golden crunchiness and hot juices of chicken accompanied by unexpected zesty tinge of the side dish make your soul sing. Yam-m-m-m!
Chicken tenders (about 1 lb, ready to cook)
Vegetable oil (I used olive & sunflower mix)
Panko (or any bread crumbs)
Salt
Black pepper
Brussels sprouts (6-8 per portion)
Lemon juice
Lemon zest
Method:
Heat a non-stick skillet, add oil. Sprinkle chicken with salt and pepper, roll in panko, and place on skillet, so that pieces do not touch one another. Watch that the heat is on medium. When chicken is almost cooked through and nicely browned on one side, turn over.
Cut each Brussels cabbage lengthwise in four slices, put on another skillet, add about 2 tb spoons water, some olive oil, and steam for about 2-3 minutes. When water evaporates, let cabbage sprouts caramelise a little. Add salt and lemon juice, and immediately put aside.
When serving sprinkle Brussels sprouts with lemon zest.
Notes:
The main thing is not to overcook chicken (and sprouts!), so watch the temperature. I would call it slow frying, when oil is not spattering around and hissing like crazy, and your range remains clean.
Do not ignore lemon zest, it really gives the dish an interesting flare.
Instead of Brussels sprouts regular white/green cabbage could be used, just don't overdo.
Before you start cooking have your table laid. This dish should be eaten immediately: the combination of golden crunchiness and hot juices of chicken accompanied by unexpected zesty tinge of the side dish make your soul sing. Yam-m-m-m!
Tags:
chicken
•
easy
•
main course
•
meat
•
quick
Summary: a easy main course recipe
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