Garlicky Lemon Chicken Tenders

1. Prepare Egg Mixture and Flour Coating

In a shallow dish, beat the two large eggs with 1/2 teaspoon of salt until smooth. In another shallow dish, place 3/4 cup of flour. Pat the chicken tenderloins dry with paper towels, then season them generously with salt and pepper. Dip each piece into the egg mixture, ensuring it's fully coated, and then dredge it in the flour, shaking off any excess.

2. Cook the Chicken

Heat 2 tablespoons of extra-virgin olive oil in a 12-inch nonstick skillet over medium-high heat. Once the oil shimmers, add half of the coated chicken tenders. Cook them until they are golden brown and register 160°F, approximately 3 minutes per side. Transfer the cooked chicken to a large plate and tent with foil to keep warm. Wipe the skillet clean with paper towels, add another 2 tablespoons of olive oil, and repeat the process with the remaining chicken.

3. Cook the Vegetables

After cooking the chicken, heat the remaining 2 tablespoons of olive oil in the same skillet. Add the sliced red bell pepper with 1/2 teaspoon of salt, cooking until the pepper softens, which should take about 5 to 7 minutes. Add the thinly sliced garlic and cook for an additional minute until fragrant.

4. Make the Sauce

To make the sauce, sprinkle 1 tablespoon of flour over the vegetables and stir well. Gradually pour in the chicken broth and dry white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Let the mixture simmer and reduce for about 5 to 7 minutes, allowing the flavors to meld and the sauce to thicken slightly.

5. Finish the Dish

Reduce the heat to low and stir in the butter, one piece at a time, until fully melted and incorporated. Return the cooked chicken to the skillet, turning to coat it in the sauce, and let everything heat through for about 2 more minutes.

6. Serve

Transfer the chicken and sauce to a shallow serving platter and sprinkle with the chopped fresh parsley. Serve immediately.