Description
A delicious and comforting dish perfect for any occasion, featuring buttery garlic sauce and fresh parsley.
Ingredients
Scale
- 2 pork tenderloins (about 1 to 1 ½ pounds each)
- ¼ cup (40 g) all-purpose flour (for dredging)
- ½ cup (120 ml) chicken stock (low-sodium preferred)
- 6 tablespoons (90 g) unsalted butter (divided into chunks)
- 2 cloves garlic (minced or finely diced)
- 1 tablespoon fresh parsley (finely chopped)
- 1 tablespoon olive oil (for cooking)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 lemon (divided into 4 wedges for serving)
Instructions
- Mix together the flour, garlic powder, salt, and pepper in a shallow dish.
- Butterfly the chicken breasts through the center to make 4 even-sized pieces. Dredge each piece in the flour mixture, pressing gently to coat evenly, then set aside.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large frying pan over medium-high heat. Once hot, add the chicken breasts and cook for 3-5 minutes on each side until golden and cooked through. Transfer the chicken to a plate and set aside.
- Lower the heat to medium and add the minced garlic to the pan. Cook for 1-2 minutes until fragrant, then add the chicken stock. Use a wooden spoon to scrape up any browned bits from the pan.
- Add the remaining butter (5 tablespoons) to the pan and whisk until it melts and combines with the stock, creating a slightly cloudy sauce. Stir in the parsley and adjust seasoning with salt and pepper.
- Return the chicken to the pan, spoon the sauce over it, and simmer for a few minutes.
- Serve the chicken with a drizzle of sauce and a squeeze of lemon.
Notes
For best results, ensure even cooking by butterflying the chicken breasts and don’t skip sautéing the garlic for essential flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 100mg