Ingredients:

• 1 tablespoon olive oil
• 2 tablespoons butter, divided
• 1 pound (450g) chicken tenderloins (or mini fillets)
• 2 teaspoons paprika
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 4 cloves garlic, minced or crushed
• 1 teaspoon Italian seasoning
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil and 1 tablespoon of butter in a skillet over medium heat.
2. Add the chicken tenders to the pan, seasoning them with paprika, salt, and pepper. Cook for about 3 minutes on each side, ensuring each side is seasoned as you go.
3. Push the chicken tenders to one side of the skillet. Add the remaining tablespoon of butter and the garlic to the pan. Cook for about 30 seconds, or until the garlic becomes fragrant. Be careful not to burn the garlic.
4. Sprinkle Italian seasoning over the chicken, then cook for an additional minute.
5. Add 2 tablespoons of water to the pan to deglaze, scraping up any flavorful bits stuck to the bottom of the skillet.
6. Garnish with chopped parsley or fresh basil before serving.

Tips:

• Keep a close eye on the garlic to prevent burning, as it cooks very quickly and can turn bitter.
• Chicken tenders cook fast, so be mindful of not overcooking them. Check the internal temperature, and make sure it reaches 165°F (74°C).
• To ensure a rich sauce, deglaze the pan with water to capture all the flavorful bits at the bottom.

Nutrition