Maple Lemon Pepper Chicken

Yummy!!!

Maple Lemon Pepper Chicken Recipe

Ingredients

• 2 lb boneless, skinless chicken tenders
• 1 medium lemon, thinly sliced
• 2 Tbsp unsalted butter, cut into pieces
• 2 Tbsp lemon juice
• 1 Tbsp pure maple syrup
• 1 Tbsp extra virgin olive oil
• 1/2 tsp kosher salt
• 1 tsp ground black pepper
• 1/2 cup low-sodium chicken broth (for IP version only)

Stovetop & Oven Directions

1. Preheat oven to 425^◦ F.
2. Heat an oven-safe large skillet over medium-high heat on stovetop. I use a well-oiled large cast iron skillet.
3. Add 1 Tbsp extra virgin olive oil and heat.
4. Sprinkle 2 lb boneless, skinless chicken tenders equally with 1/2 tsp sea salt.
5. Add seasoned tenders to skillet and cook until underside is golden brown (about 4 mins, depending on thickness and skillet). This may take up to about double the time in a cast iron skillet. Don’t keep peeking at the chicken – you want to try to leave it be as much as possible while cooking this first side.
6. Turn off flame and flip chicken, then place lemon slices from 1 lemon on top of, and around, chicken.
7. Bake 10 mins, until thickest part of chicken reaches 165^◦ F.
8. Transfer chicken to a plate and set aside. I keep mine in the microwave.
9. Return skillet to stovetop over medium-high heat.
10. Add 2 Tbsp lemon juice and 1 Tbsp pure maple syrup then give a few stirs.
11. Add 2 Tbsp unsalted butter pieces, one piece at a time, stirring until butter melts.
12. Add 1 tsp ground black pepper and stir in.
13. Plate chicken and drizzle the sauce over the chicken just before serving.

Instant Pot Directions

1. On Instant Pot (IP) select Sauté – HIGH.
2. Once the IP reads HOT, add 1 Tbsp extra virgin olive oil.
3. Sprinkle 2 lb boneless, skinless chicken tenders evenly with 1/2 tsp kosher salt.
4. Working in a single layer (cook in 2 batches if necessary), sear seasoned chicken tenders for 2 mins per side (on just 2 sides), then transfer to a plate and set aside.
5. Pour in 1/2 cup low-sodium chicken broth and deglaze (scrape) the bottom of the pot thoroughly with a wooden spoon to remove all browned bits.
6. Return seared chicken to the pot in as close to a single layer as possible.
7. Top with lemon slices.
8. SEAL lid and select HIGH PRESSURE (or MANUAL) for 2 mins.
9. Once cooking cycle completes, allow a 5 min natural release (NR), then do a quick release (QR).
10. Transfer cooked chicken to a serving platter and loosely tent with foil to keep warm. I like to set mine in the microwave or oven for extra warmth protection.
11. On Instant Pot, select Sauté – Normal.
12. Add 2 Tbsp lemon juice and 1 Tbsp pure maple syrup to the cooking liquid and simmer 4 mins until slightly reduced.
13. Select CANCEL.
14. While whisking continuously, add pieces of 2 Tbsp unsalted butter – one at a time – until butter is melted. Don’t allow to boil as high heat may cause your sauce to separate.
15. Whisk in 1 tsp ground black pepper.
16. Spoon the sauce over the chicken just before serving.

NUTRITION FACTS
Servings	8
Amount Per Serving	3 oz (85 g) chicken + 1.2 oz (34 g) sauce
Calories	190
		% Daily Value*
Total Fat	9 g	12%
Saturated Fat	2.9 g	15%
Trans Fat	0 g
Monounsaturated Fat	4.3 g
Polyunsaturated Fat	0.8 g
Cholesterol	72 mg	24%
Sodium	220 mg	10%
Total Carbohydrate	2 g	1%
Dietary Fiber	0.2 g	1%
Total Sugars	1.3 g
Added Sugars	0.8 g
Sugar Alcohols	0 g
Protein	25 g
Vitamin D	0.2 mcg	2%
Calcium	16 mg	2%
Iron	0.8 mg	%
Potassium	360 mg	8%
Vitamin A	110 mcg RAE	10%
Vitamin C	5 mg	6%
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#HighProtein #LowCarb #LowFat #InstantPot