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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Rachael Ray Ingredients:
2 lbs chicken tenders |
1/2 cup extra virgin olive oil |
1 lemon, juice of |
1 tablespoon minced fresh rosemary |
4 sprigs fresh thyme, leaves stripped and chopped |
coarse salt |
fresh pepper |
Directions:
1. Toss chicken in oil, lemon juice, herbs, and salt/pepper.
2. Get a nonstick pan smoking hot over med-high heat; add chicken tenders, half a batch at a time, lifting them out of the marinade and shaking off excess before you add them.
3. Cook 6-7 minutes, shaking pan frequently; transfer to a plate and repeat with the next batch.
4. After last batch, add any leftover marinade to the pan and deglaze; pour these juices over the chicken; serve with long picks and eat hot.
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