Ingredients: A B Gf
(for 4 people)
- 1 lb. of organic chicken tenders
- 2 lemons
- 4 Tbsp. of rice flour
- 3 Tbsp. of olive oil
- 1 tsp. butter
- 10- 12 leaves of sage
- Salt
- White pepper
Wash the lemons. Grate 1 tsp. of lemon rind and mix it with the rice flour, the salt and the white pepper in a shallow dish. Toss the chicken tenders in the flour and coat evenly.
Squeeze the juice of 1 lemon and add 2 Tbsp. of water to it. Cut the other lemon into slices.
Warm up the oil and the butter in a pan.
Transfer the breast tenders and lemon slices to the pan and brown them evenly on both sides. Add the sage leaves, the lemon juice, cover and cook for 12 to 15 minutes, checking that the chicken doesn’t become too dry. If it does, add more warm water until the tenders are well cooked (check with a food thermometer that internal temperature is 165 F).
The rice flour should form a creamy sauce. Adjust for salt and serve warm.
N.B. Please remember to wash your hands and every surface that has been in touch with the chicken with hot water and anti-bacterial soap, since poultry meat is very prone to contamination by the dangerous bacterium E. coli.
