Lay out your chicken tenderloins and hold steady with one hand. Cut the white tendon away from the tenderloin using a sharp knife.
Pour flour, garlic powder, salt, and pepper into a large zip-lock bag. Seal the bag and shake the seasoning well, until fully mixed.
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.
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.
Melt butter in a skillet and add garlic.
Saute for 2-3 minutes, then squeeze in lemon juice.
Continue cooking for 2-3 minutes, then add white wine or chicken broth. Stir.
Simmer for 2-3 minutes, then add butter and salt and pepper.
Slowly stir in heavy cream and mix well. Serve with pasta, seafood, chicken, steak, and more!
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!