These frozen breaded tenders cook straight from the freezer in a hot pan and deserve better than ketchup. A quick pan sauce of garlic, lemon, and a splash of stock turns them into weeknight dinner that tastes like you tried.

Serves 2. 25 minutes, 15 at the stove.

About 500 calories a serving, 55 g protein, 7 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Place the chicken tenders straight from the freezer into the pan in a single layer and cook without moving them for 5 minutes until the bottom is golden.5 min
2. Flip each tender and cook for another 4 to 5 minutes until the second side is golden and the chicken is cooked through. Transfer to a plate and tent with foil.5 min
3. Reduce heat to medium. Mince 3 garlic cloves and add to the same skillet with 1 tablespoon butter; cook, stirring often, until fragrant, about 1 minute. Pour in 1/2 cup stock and squeeze in the juice of half the lemon.1 min
4. Scrape up any browned bits from the pan bottom. Simmer for 1 to 2 minutes until the sauce is bright and slightly reduced. Taste and season with salt and pepper.2 min
5. Nestle the chicken tenders back into the sauce and warm through for 1 minute. Serve immediately with the pan sauce spooned over top and lemon wedges on the side.1 min

Note Swap the lemon for vinegar if that is what you have. Leftovers keep covered in the fridge for two days; reheat gently in a covered skillet over low heat. Serve alongside rice, pasta, or a green salad stretched with grated cheese.