Ingredients:1/4 cup, plus 1 tbs, all-purpose flour
1 lb chicken tenders (or 4 skinless, boneless chicken breasts)
sea salt
ground pepper
2 tbs EVOO
1 large shallot, finely chopped
1/2 cup torn fresh basil
3/4 cup low-sodium chicken broth (I use this)
Juice of 1 lemon
3 tbs cold unsalted grass-fed butter (I use this)
1 1/2 pounds zucchini noodles (I buy fresh, pre-cut spirals to save time)
Red pepper flakes, for topping
Directions:
1. Pat chicken dry so that seasoning will stick. I usually skip this step for other dishes, but don't skip it with this one. Spread flour on a large plate. Season the chicken with salt & pepper, then dredge in the flour and shake off the excess. Heat a large nonstick skillet over medium-high heat. Add the olive oil and heat until shimmering, then add the chicken and cook until golden and almost cooked through, 5 to 6 minutes per side.
2. Push the chicken to the edges of the skillet, add the shallot & basil to the middle and cook until softened, about 1 minute. Stir in the remaining 1 tbs flour and cook 1 more minute.
3. Add the chicken broth and lemon juice and bring to a boil, scraping up any browned bits. Reduce the heat and simmer, turning the chicken occasionally, until cooked through and the sauce thickens, about 3 to 4 minutes. Turn off the heat and swirl in 2 tbs butter until melted. Season with salt and pepper if needed.
4. Melt the remaining 1 tbs butter in another large nonstick skillet over medium-high heat. Add the zucchini noodles and season with salt and pepper; cook, stirring occasionally, until just softened, 2 to 3 minutes. Toss in some more chopped basil.
5. For serving, plate the noodles, and top with the chicken and then some of the sauce. Then sprinkle with red pepper flakes.
6. Enjoy!
