Ingredients:

  • 5 lbs Chicken Tenders, trimmed of silver skin
  • 2 Tbsp All-Purpose Flour
  • 1 tsp Smoked Paprika
  • 1 tsp Kosher Salt, divided
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 Tbsp Olive Oil, Light or Refined, for searing
  • 6 Tbsp Unsalted Butter, chilled and cubed
  • 4 cloves Garlic, freshly minced
  • 1/2 cup Chicken Stock (low sodium)
  • 3 Tbsp Fresh Lemon Juice
  • 1 tsp Lemon Zest, fine zest only
  • 2 Tbsp Fresh Parsley, chopped, for finishing
  • 1 tsp Fresh Thyme Leaves, finely chopped

Instructions:

  1. Prepare the Dredge: On a shallow plate, combine the flour, paprika, ½ tsp salt, and pepper. Mix well.
  2. Coat the Chicken: Lightly pat the chicken tenders dry. Dredge each tender lightly in the flour mixture, shaking off any excess. Set aside.
  3. Heat the Skillet: Place the heavy-bottomed skillet over medium-high heat. Add the 2 Tbsp of olive oil.
  4. Sear in Batches: Once the oil is shimmering, add half of the chicken tenders, ensuring they do not touch. Sear for 2–3 minutes per side until deeply golden brown and cooked through (internal temperature should reach 165°F / 74°C).
  5. Rest the Chicken: Remove the cooked chicken and transfer it to a clean plate. Cover loosely with foil to keep warm. Repeat with the remaining chicken, adding a splash more oil if needed.
  6. Sauté Aromatics: Reduce the heat to medium-low. Add 2 tablespoons of the butter to the pan. Add the minced garlic and thyme, stirring for about 30–60 seconds until fragrant. Do not let the garlic burn.
  7. Deglaze: Pour in the chicken stock. Use a wooden spoon to scrape up all the delicious brown bits (fond) stuck to the bottom of the pan. Bring the liquid to a gentle simmer and let it reduce by about a third (2–3 minutes).
  8. Emulsify the Butter: Remove the skillet from the heat. Gradually whisk in the remaining 4 tablespoons of cold, cubed butter, one piece at a time. This process is called mounting the sauce and creates a velvety, rich emulsion.
  9. Finish the Sauce: Stir in the fresh lemon juice, lemon zest, and the remaining ½ tsp of salt. Taste and adjust seasoning.
  10. Toss the Tenders: Return the rested chicken tenders (and any accumulated juices from the resting plate) to the pan. Gently toss the tenders in the sauce to coat them thoroughly.
  11. Garnish: Sprinkle liberally with fresh parsley. Serve immediately while hot.