First step is putting a little oil in a pan and put on low to heat. Make sure that there is enough to coat the bottom because it is hard to have the chicken stick to the bottom and try to fix later but just in case leave the olive oil bottle near the stove.
Here is the messiest step but the important one- coating the chicken with breading. I like to use Bisquick because it makes a little thicker coating but if this isn't something you have around the house, flour also works or cornstarch. Pour the Bisquick in a bowl and add a little bit of ground black pepper to taste.
I coated the chicken in the breading and putting it in the oil in the pan. Make sure you turn the oil up to medium heat when you add the chicken. I left the chicken in while I was breading the other chicken tenders and cooked them until the bottom was browned before flipping them.
Cook all of the chicken on both sides until completely cooked through. Remove from pan and keep on a plate to rest. Add the garlic and rosemary to the pan until they are fragrant. I use the microplane to grate my fresh garlic into the pan because it blends right into the sauce.
Add the chicken broth (or other broth of choice) to the pan. I used one that had wine and herbs in it so that it had lots of flavors already in it but all chicken broths would be great.
Cook until thickened (or the people at the dinner table are too hungry to wait anymore). Add the chicken back into the pan to heat through.
Serve over egg noodles or other pasta or rice of choice. We used No Yolks Egg Noodles which were on sale at Harris Teeter so I stocked up when they were really cheap. They are quick and easy and really filling. About half a bag was plenty for us.
Here is what our plates looked like when we served it all up. The noodles got lots of the flavorful broth and so did the chicken so it was really tasty!! I hope that you try this for yourself soon.
Rosemary Garlic Chicken1/4 c Bisquick (or flour with a little salt)
2 tbsp chopped fresh rosemary
Ground black pepper
4 thinly cut chicken tenders
3 tbsp olive oil
6 cloves garlic, minced
1 c chicken broth
Finely grated zest and juice of 1 lemon or True Lemon powder
Pat of butter
In a shallow bowl, mix Bisquick and 1/2 tsp pepper. Dredge chicken cutlets in seasoned flour; shake to remove excess.
Warm 2 tbsp oil in large skillet over medium heat (can add rosemary stalks for more fragrant cooking but remove when making sauce). Add breaded tenders and cook until golden, 2 to 3 minutes per side. Remove to a plate; cover loosely.
Place skillet over low heat (add 1 tbsp oil if there is none left). Add garlic and 1 tbsp rosemary; stir for one minute. Add chicken broth and lemon zest and juice, scraping up browned bits in the skillet. Raise heat to medium, boil until sauce has thickened, about 5 minutes. Season with salt and pepper and add a pat of butter. Return chicken to skillet, turning to coat. Serve hot over noodles or rice.
Shared on Homemade Monday at Frugal by Choice