Sauteed chicken tenders with lemon and ginger

Ingredients

• 650 g free-range chicken tenders
• 1 piece yellow onion
• 2 pieces organic unwaxed lemon
• 25 g fresh ginger
• 2 cloves fresh white garlic cloves
• 15 cl liquid white chicken stock
• 30 g high-fat unsalted butter (82% butterfat)
• 2 tbsp extra-virgin olive oil
• 1 tsp wildflower honey
• 4 sprigs fresh flat-leaf parsley
• 1 tsp fine salt
• 1 tsp freshly ground black pepper

Method

1. Pat the free-range chicken tenders dry with paper towels, then season both sides lightly with fine salt and freshly ground black pepper.
2. Peel and finely mince the yellow onion. Peel the fresh ginger using the edge of a spoon, then grate it finely. Grate the zest from one lemon and squeeze the juice from both lemons.
3. Heat the extra-virgin olive oil in a large saute pan over high heat for 2 minutes, until it reaches about 170 °C (340 °F), looks fluid, and shimmers without smoking.
4. Lay the chicken tenders flat in the skillet in a single layer without overcrowding, listening for a brisk sizzle.
5. Sear the meat undisturbed for 2 minutes until a golden crust develops, flip each tender, and cook the other side for 1 minute 30 seconds to 2 minutes, until an instant-read thermometer registers 72 °C (162 °F) or the meat feels springy to the touch.
6. Transfer the chicken immediately to a warm plate, tent loosely with aluminum foil, and let rest for 5 minutes to relax the fibers and collect the resting juices.
7. Lower the skillet to medium heat at about 140 °C (285 °F), add the minced onion, grated white garlic, and fresh ginger to the pan drippings, and sweat, stirring frequently, for 3 minutes until the onion is soft and translucent without browning.
8. Pour in the lemon juice, scraping the bottom of the pan vigorously with a spatula to dissolve all the caramelized brown bits, then add the wildflower honey and liquid white chicken stock.
9. Bring to a steady simmer and reduce the sauce over medium-high heat for 4 to 5 minutes, until it reduces by half, thickens to a syrupy consistency, and coats the back of a spoon.
10. Return the chicken tenders and all their resting juices to the skillet, then gently toss them in the simmering sauce for 1 minute to warm through without overcooking.
11. Remove the skillet from the heat, immediately add the chilled unsalted butter cut into small cubes, and swirl the pan constantly for 1 minute to emulsify the sauce until smooth, glossy, and cohesive.
12. Scatter the grated lemon zest and freshly chopped flat-leaf parsley over the top, adjust the seasoning with a pinch of fine salt and freshly ground black pepper, and serve immediately on warm plates.

Nutrition

Per serving

Energy

335.2 kcal

Protein

39.19 g

Carbohydrate

8.94 g

Fat

16.38 g

Fibre

2.43 g

Calcium

15.56 mg

Iron

0.35 mg

Magnesium

9.67 mg