Ingredients:

  • 1 lb (450 g) chicken tenderloins, fresh or thawed (about 10–12 tenders)
  • Paper towels (for grip and cleanup)
  • 1 tbsp (15 ml) olive oil or neutral oil
  • 1 tbsp (14 g) unsalted butter
  • 2 cloves garlic, smashed and sliced (optional)
  • 1 tsp (5 g) kosher salt (adjust to taste)
  • 1/2 tsp (1 g) freshly ground black pepper
  • 1 tbsp (15 ml) lemon juice (about 1/2 lemon) or 1 tsp (5 ml) white wine vinegar
  • 1 tbsp (2 tbsp = 8 g) chopped parsley or 1 tsp (1 g) chopped thyme (optional)

Instructions:

  1. Prep the work area: pat tenderloins dry, arrange a small cutting board with a damp towel or non-slip surface, set a paper towel and your small paring or boning knife within reach.
  2. Identify the tendon: locate the thin, white, rubbery strip running the length of each tenderloin, usually on the undersurface.
  3. Anchor the tenderloin: hold the tender on the board and use a paper towel to grip the far end of the tendon so it does not slip.
  4. Expose and loosen the tendon: use the tip of a paring knife or your fingernail to loosen the tendon at the thick end just enough to get a grip; if deeply set, make a small incision to free it.
  5. Remove the tendon: use the pull method by gripping the tendon with the paper towel and pulling gently while sliding the knife along the tender almost parallel to the meat to separate it; or use the cut-and-hold method, gripping the tendon and cutting connective tissue as you pull it out in short sections. The tendon should come out as a long, thin white string and the meat should remain intact.
  6. Trim any remaining connective tissue: snip ragged edges with kitchen shears or trim with the knife so tenderloins look neat.
  7. Season and finish (pan-sear): season both sides with salt and pepper. Heat a nonstick or stainless-steel skillet over medium-high with oil until shimmering. Add tenderloins in a single layer and cook 2–3 minutes per side until golden, avoiding overcrowding. Add butter and garlic, spoon butter over the meat for 30–60 seconds. Cook until internal temperature reaches 165°F (74°C) or pieces feel firm but springy.
  8. Rest and serve: transfer to a plate, loosely tent for 3–5 minutes, squeeze lemon juice over the tenders and sprinkle chopped parsley or thyme before serving.