I roughly chopped the oregano and sage and mixed it with the grated rind of a lemon, two crushed cloves of garlic, a little olive oil and salt and pepper. I tossed the chicken tenderloins in this delicious mixture and let it sit for a few minutes whilst I prepared some vegetables to steam.
I took a large fry pan, heated some olive oil and browned a handful of flaked almonds and set them aside. I then fried the marinated tenderloins for a few minutes on each side till they were crispy on the outside yet still succulent inside.
Just before lifting them out of the pan, I poured in a dash of vegetable stock (water would do) and the pan deglazed its delicious garlicky coating back onto the chicken. This only took a few moments.
I served the chicken with a side of steamed vegetables and drizzled the chicken with a dressing made from the chopped parsley, a crushed clove of garlic, the juice of a lemon and a tablespoon of olive oil.
It worked out beautifully and we will definitely cook this again.
