Garlic Rosemary Butter Basted Chicken Tenders
Best way to cook chicken! Works with chicken breasts, too.
2-3lbs chicken tenders
Salt & pepper
2 tablespoons avocado oil
6-8 tablespoons butter divided
6-8 cloves of garlic, smashed
Fresh rosemary springs
1/2 chicken stock
Season the chicken on both sides liberally with salt and pepper. Heat a large skillet over medium-high heat and add the oil & 2 tablespoons butter in the pan. When hot & butter is melted, sear the chicken on both sides until browned, approx. 2 minutes. Sear in batches if needed.
Reduce the heat to medium-low, return the chicken to the pan and add in the remaining butter, garlic and sprigs of fresh rosemary. As butter starts to melt & sizzle, make sure to submerge the garlic and rosemary in the butter to toast it. Cook for approx. 5 minutes, spooning the butter over the pieces of chicken & flipping to coat.
When the butter is almost gone, add in the chicken broth and bring to a simmer for approx. 5 minutes until thickened. Spoon the sauce over the chicken upon service..