- 2 pounds Chicken tenderloins
- 1 1/2 vegetable bullion cube
- 4 peels of lemon zest
- 1 stick of butter (not margarine!)
- Whole milk
In a frying pan lay the tenders with pieces of butter on top and on the bottom of them, sprinkle pieces of bouillon on top of them, lay the peels of one lemon around.
Cook the chicken on medium heat until is lightly golden brown on each side, then add the milk all the way to almost cover the chicken, and let it cook for about 30-40 min until the milk is almost all evaporated and made little curds.
Be careful to turn the chicken once in a while or lower the heat in case the milk is going to spill over. If it needs more cooking or want more sauce, just repeat the step of the milk, and add little bit more butter.
Don’t cook it until is too dry. Good luck
Big thanks to Barb for sharing this recipe with all of us!