8 skinless chicken tenders
1/2 cup all-purpose flour
1/2 tsp kosher salt
1/4 tsp black pepper
2 1/2 tbsp butter
2 tbsp olive oil
1/4 cup finely chopped shallots or red onion
4 garlic cloves, thinly sliced
1/2 cup dry white wine
3/4 cup chicken broth
2 tbsp fresh lemon juice
1 1/2 tsp drained capers
3 tbsp fresh parsley

Pound the chicken tenders until about 1/2 inch thick. Place 1 tbsp flour in a small bowl and place the rest into a small shallow dish. Sprinkle both sides of the chicken with salt and pepper. Dredge chicken in flour in the shallow dish and shake off excess.

Melt 1 tbsp butter and 1 tbsp olive oil over medium high heat. Add chicken to the pan and sauté 4 minutes on each side until done. remove chicken from the pan and keep warm.

Heat remaining 1 tbsp of olive oil and sauté the shallots. About 3 minutes. Add garlic; sauté 1 minute. Add wine, bring to a boil, scrap pan to loosen browned bits. Cook until liquid almost evaporates. Add 1/4 cup broth to 1 tsp flour; stir until smooth. Add remaining 1/2 cup broth to pan; bring to a boil. Cook until reduced in half, about 5 minutes. Stir in flour mixture; cook 1 minute or until thick. Remove from heat, stir in remaining 1 1/2 butter, juice and capers. Place 2 chicken tenders per plate with 2 tbsp sauce. Sprinkle with parsley.