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Ingredients
  • 2 large eggs
  • Salt and pepper
  • ¾ cup plus 1 tablespoon all-purpose flour
  • 2 pounds chicken tenderloins, trimmed
  • 6 tablespoons extra-virgin olive oil
  • 1 red bell pepper, stemmed, seeded, and sliced thin
  • 8 garlic cloves, sliced thin
  • 1 ¼ cups chicken broth
  • ¾ cup dry white wine
  • 4 tablespoons unsalted butter, cut into 4 pieces
  • 2 tablespoons chopped fresh parsley
  • View Nutritional Information
  • note: BEFORE YOU BEGIN
  • If you can't find chicken tenderloins, slice boneless, skinless chicken breasts lengthwise into ¾-inch-thick strips. You can use torn basil in place of the parsley, if desired. Serve with crusty bread and lemon wedges.
Steps
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