Chicken Verbena

Serve it as a sandwich with sauteed or grilled onions , lettuce, tomato and sauce.

Can also be served as a salad with Avacado and cucumbers.

Ingredients

Chicken Marinade

Chicken Tenders -12

Red pepper flakes - 2 tsps

Black pepper crushed - 1/2 to 1 tsp

Garlic minced or crushed - 2 big cloves

Lemon juice - 1/2 a big lemon

Buttter - 2 tbsp

Oil - 1 Tbsp

Lemon Verbena - a handfull

Sauce

Garlic minced - 2 cloves

Butter 2 tbsp

Oil - 1 tbsp

Lemon juice - 1/4 cup

Agave syrup - 2 tbsp

Lemon Verbena - 2 stalks

Onion - 1 big sliced .

Pick the verbena leaves from the stems.

Marinate the chicken tenders, with salt, pepper flakes, black pepper, minced garlic and lemon verbena leaves for 1 hr.

Heat butter and oil in a flat pan . A grill pan can be used too.

When the oil is heated through, add the chicken along with the verbena leaves and cook for 2 mins on each side or till it is brown.

Remove the chicken , and to the remaining oil in the pan add the onion slices and cook till it is brown . Remove the onion slices and keep side.

For the sauce

To the same pan , add 2 tbsp butter and 1 tbsp oil. Add the minced garlic and saute till slightly brown.

Add the Verbena stalks ( it is easier to remove). Add the lemon juice.

Add 2 tbsp agave syrup, and two tbsp water to thin it out.

Mix till everything comes together. Remove the verbena stalks.

Serve this sauce with chicken and onions.