A quick and easy saute with the flavors of the Mediterranean in a light sauce. I like this served over basmati rice: the fragrant rice compliments the lemon and oregano and makes a nice meal. And the rice cooks in the time it takes to make this entree, so everything is ready at the same time. A note on the use of arrowroot instead of cornstarch: Arrowroot is a good thickener for an acidic liquid (Cornstarch loses potency in acids.) It is also a good choice if your sauce is mildly flavored. When you're looking for a high-gloss finish, use arrowroot.

Ingredients

6 serv.

chicken tenders, cut into 1-inch pieces↗2 lbs
butter↗1 tablespoon
olive oil↗2 tablespoons
garlic cloves, minced↗2
(14 ounce) can chicken broth↗1
medium shallots, minced↗3
dried greek oregano, chopped, not ground↗2 tablespoons
lemon zest↗2 teaspoons
garlic pepper seasoning2 teaspoons
lemon juice↗4 ounces
arrowroot2 teaspoons

Step-by-step instructions

1
Saute the chicken pieces in the butter and olive oil until golden.
2
Add minced garlic and shallots.
3
Add 1 cup chicken broth, oregano, lemon juice, lemon zest and garlic pepper seasoning.
4
Stir, and as liquid is reduced, ballast with additional broth to prevent drying out. You may use the whole can--you should keep a good balance of liquid to the chicken pieces to form a sauce.
5
Add arrowroot to a bit (about one tablespoon) of the broth, mix until dissolved and stir into the saute.
6
Continue stirring until the sauce thickens and a glaze is formed.
7
Remove from the stove and serve over basmati rice.

Source: food.com

Original recipe ↗

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