Lymey Thymey Chicken Piccata

Ingredients

• 16 chicken tenderloins
• 1 teaspoon sea salt
• 2 teaspoons fresh ground black pepper
• 4 tablespoons flour
• 4 tablespoons unsalted butter
• 2 tablespoons light olive oil
• 1 (14 ounce) can fat-free chicken broth
• 10 sprigs lemon thyme (regular thyme is ok)
• 3 tablespoons capers
• 1 large lime
• 2 tablespoons dried parsley

Instructions

1. Wash, pat dry, and sprinkle the chicken tenderloins with s&p, and lightly toss in flour.
2. In a large saute or frying pan, melt 2 tbsps butter in 2 tbsps of light olive oil over medium heat, and brown the tenderlions until they've acheived a good golden color on both sides.
3. set chicken aside.
4. Deglaze pan with most of the chicken stock, and turn heat up to high to bring to a boil.
5. add sprigs of thyme and reduce stock a little.
6. Return chicken to pan, gently turning in the sauce.
7. Sprinkle with parsley and capers.
8. add juice and a little zest of the lime, and remaining butter distributed around the pan.
9. Simmer uncovered for just about 5 minutes, then turn the tenderloins and simmer another minute or 2 as the sauce thickens.
10. Plate the chicken around roasted garlic potato wedges, or around a mound og garlic mashed potatoes, and drizzle the sauce over everything (removing the unsightly thyme stems).
11. Note: If the sauce is getting too thick at any point, just add a little of any remaining chicken stock to help thin it out, or vice versa, reduce it a little longer after plating the chicken.