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Lemon Butter Chicken

time to make

Lay out your chicken tenderloins and hold steady with one hand. Cut the white tendon away from the tenderloin using a sharp knife.

1

Pour flour, garlic powder, salt, and pepper into a large zip-lock bag. Seal the bag and shake the seasoning well, until fully mixed.

2

Open the bag and add your chicken tenders (make sure you’ve cut the tendon away). Seal the bag, then shake it again until all chicken tenders are fully coated.

3

Heat a skillet over medium-high heat with olive oil. Cook chicken tenders for about 7 to 10 minutes, flipping part of the way through so both sides are golden brown.

4

Melt butter in a skillet and add garlic. 

5

Saute for 2-3 minutes, then squeeze in lemon juice.

6

Continue cooking for 2-3 minutes, then add white wine or chicken broth. Stir.

7

Simmer for 2-3 minutes, then add butter and salt and pepper.

8

Slowly stir in heavy cream and mix well. Serve with pasta, seafood, chicken, steak, and more!

9

Finally, add the chicken to the skillet with the sauce. Stir it around in the pan to coat the chicken completely. Top with parsley and Parmesan (optional), serve, and enjoy!

10

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Enjoy!