I am very excited!
Today is the first of what I hope will be many reader-submitted recipe posts.
Recently, I asked all of you lovely Country Cook readers to
submit your favorite family recipes.
You and your recipe will be the star of your own post right here on The Country Cook.
The first e-mail I received was from Sarah Stanley from Canal Winchester, OH.
Well color me pink and call me a pig because I squealed with excitement to
receive our first recipe submission.
I hope y'all will give a warm welcome to Sarah.
And don't forget, if you'd like to share one of your favorite recipes, click HERE for details.
Hello, my name is Sarah Stanley and I'm from Canal Winchester, OH. I'm a huge (but picky) foodie. I have a very energetic 4 year old the keeps me on my toes at all times and a sweet baby girl that is up in heaven.
|Sarah with her husband, John and son, Jakhob.|
I hope you enjoy.
|(Picture courtesy of Food.com, Sarah's version does not include capers)|
1 to 1 1/2 pounds chicken tenders
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
Season chicken with salt and then dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add half of the chicken and cook for 2-3 minutes. When chicken is browned, flip and cook other side for 2-3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the remaining pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice and stock. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken.
I just want to say a BIG thank you to Sarah for being the first brave soul to do this.
This is a great recipe and it comes together very quickly and it is very healthy!
Sarah wanted to dedicate her post to her husband, John.
Sarah says, "For thinking of me when he introduced it to our family."
As always, I want to thank everyone for their continued support of this blog.
You have been such a source of laughter, positivity and friendship - thank you!
I hope more of you will continue to submit your recipes to share.