Ingredients
For the Chicken:
- 500 g (1.1 lb) chicken tenderloins
- ¼ cup (40 g) all-purpose/plain flour (use gluten-free if needed)
- 2 teaspoons dried oregano
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
- 2 teaspoons extra virgin olive oil
For the Creamy Garlic Sauce:
- 1 tablespoon unsalted butter
- 5 large garlic cloves, finely chopped
- 1 ¼ cups (310 ml) heavy whipping/thickened cream
- 2 teaspoons fresh thyme leaves, finely chopped
- ½ cup (90 g) Sicilian green olives, pitted and sliced into three rounds
- ¾ cup (60 g) Parmesan cheese, freshly grated
- ¼ cup (15 g) flat-leaf parsley, finely chopped
- Sea salt and freshly ground black pepper, to taste
Instructions
- Prepare the chicken: Remove the small, tough tendon at the end of each chicken tenderloin using a sharp knife or scissors. Be careful not to pull it out to avoid the meat falling apart.
- Coat the chicken: On a large plate, combine the flour, dried oregano, sea salt, and freshly ground black pepper. Toss the chicken tenderloins in the flour mixture until well coated, then gently tap off any excess flour.
- Cook the chicken: Heat the unsalted butter and extra virgin olive oil in a large frying pan over medium-high heat. Add the coated chicken and cook for 2-3 minutes on each side until just cooked through and golden. Remove the chicken from the pan, place on a plate, and loosely cover with foil to keep warm.
- Make the creamy garlic sauce: In the same pan, reduce heat to medium and melt the remaining butter. Add the finely chopped garlic and sauté carefully for about 1 minute, ensuring it doesn’t burn.
- Simmer sauce: Pour in the heavy cream and add the fresh thyme. Let the sauce simmer gently for 2-3 minutes until it thickens slightly.
- Finish the sauce: Lower the heat and stir in the freshly grated Parmesan cheese and sliced Sicilian green olives. Mix gently and season with salt and freshly ground black pepper to taste.
- Combine and serve: Return the cooked chicken tenderloins to the pan, turning off the heat. Spoon the creamy sauce over the chicken and garnish with the finely chopped flat-leaf parsley. Serve immediately.
Notes
- For best results, weigh your ingredients, especially the chicken and flour, for accuracy.
- Use gluten-free flour if needed to accommodate dietary restrictions.
- The creamy sauce is made with heavy whipping cream; substituting with a lighter cream may affect consistency.
- Adjust the seasoning of salt and pepper according to your taste preference.
- Removing the tough tendon from the chicken tenderloin helps achieve a better texture without the meat falling apart.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dinner, Main Course
- Method: Frying
- Cuisine: International
- Diet: Gluten Free
