A grown up version of chicken fingers that even the kids will find very tasty!
Marinade:
2 lemons, juiced
1/2 tsp salt
2 tsp ground cumin
4-6 Tbsp olive oil
3-4 cloves garlic, pressed
Mix all ingredients together and pour over chicken in shallow dish. Let marinate for 15 minutes to 1 hour.
1 package of chicken strips; pounded to 1/4" with meat tenderizing hammer
Heat additional 3 Tbsp olive oil in skillet. Put in one layer of chicken, let brown just a bit, then turn. They will cook quickly, since they are so thin. Remove from pan and keep warm in oven. Continue cooking til all chicken is cooked. Don't take out last layer, add rest of chicken back to pan. Add 1 to 1 1/2 cups white wine, leave uncovered so alcohol cooks off.
We served it over a cooked rice blend, part "wild rice soup blend" and part brown jasmine (ran out of jasmin ;-D), with steamed cauliflower. It was kind of a "beige" colored meal, but the flavors blended well together, and better yet - the kids loved it and it was a quick fix!! It would also be good with steamed carrots or broccoli (we spooned the "gravy" over the rice with a pinch of kosher salt).
Thanks to the "Flavor Bible" for the marinade inspiration!
