Chicken Tenders with Creamy Lemon-Garlic Sauce
This decadent dish, which goes well with rice or pasta, coats chicken tenders in a lemony, garlicky cream sauce.
Salt and pepper are used to season flour.
Chicken tenders should be thoroughly covered in the flour mixture.
In a sizable pan, melt butter and 1 tablespoon of olive oil over medium-high heat.
Cook the chicken for two to three minutes on each side.
Take out of the pan, then keep warm.
Add the final 1 tablespoon of olive oil and turn the heat down to medium.
Add the garlic and cook for about 30 seconds, stirring frequently, until fragrant.
With a wooden spoon, scrape the browned food bits from the pan’s bottom as you pour wine into the pan and bring to a boil.
Add chicken stock and continue cooking for 10 minutes or until sauce has reduced.
Lemon juice and half-and-half are added; the mixture is reduced for an additional 10 minutes.