Lemon Honey Chicken
1 pack boneless skinless chicken tenderloins
2 tablespoons olive oil
2 tablespoons butter
1/2 cup flour (or enough to lightly coat chicken)
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
1 cup chicken stock
Heaping spoonful (or 2) of honey
Juice of 2 lemons
Red pepper flakes to taste, optional
Preheat oven to 375 degrees F. While oven is preheating, heat large skillet over medium heat.
Prepare your flour mixture in a shallow bowl. Add flour, garlic powder, paprika, salt and pepper, mix to combine.
Once pan is heated, add olive oil and butter. Lightly coat your chicken tenderloins in the flour mixture and add to pan of melted butter and hot oil. Brown the chicken on each side. You don't have to cook it all the way as it will finish cooking in the oven.
Once chicken is browned, transfer it to an oven-safe dish.
In the same pan you cooked the chicken, add your chicken stock, honey and lemon juice. Heat till combined and thickened, then pour over chicken in the dish. Bake for 15 to 20 minutes.
Serve with rice or quinoa and your favorite veggies and top with red pepper flakes and parsley if desired.