Lay out your chicken tenderloins and hold steady with one hand. Cut the white tendon away from the tenderloin using a sharp knife.
2 lbs. chicken tenders
Pour flour, garlic powder, salt, and pepper into a large zip-lock bag. Seal the bag and shake the seasoning well, until fully mixed.
½ cup flour, 1 tsp. garlic powder, salt and pepper to taste
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.
Remove chicken from the bag to place on a plate until ready to use. Heat a skillet over medium-high heat with half of your reserved olive oil. Cook chicken tenders for about 7 to 10 minutes, flipping part of the way through so both sides are golden brown. Do this in two batches so you don’t over-crowd the pan, using your remaining oil for the second batch.
4 Tbsp. olive oil
Once your chicken is cooked, prepare your Creamy Lemon Butter Sauce. Melt butter over medium heat with minced garlic. Cook for 3 minutes, then add lemon juice. Cook another 3 minutes, then add white wine. Stir, and simmer down for 3 minutes, before adding more butter and seasoning. Finally, slowly stir in the heavy cream and mix well.
Creamy Lemon Butter Sauce
Finally, add the chicken to the skillet with the lemon butter sauce. Stir it around in the pan to coat the chicken completely. Top with parsley and Parmesan (optional), serve, and enjoy!
parsley for garnish, Parmesan cheese to taste