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Ingredients
- 20 lbs chicken tenders
- 3 cups seasoned (salt, pepper, lemon pepper) flour
- 1 cup extra virgin olive oil
- 2 lbs butter
- 1/2 cup chopped garlic
- 1 1/2 cup lemon juice
- 1/2 cup white wine
- 1/2 cup copped fresh parsley
- 1 Tbsp canyenne pepper
Directions
- Dredge chix in flour to coat lightly.
- Heat 1/2 oil and all butter and cook - low heat - garlic until translucent but not brown.
- Add lemon juice, salt and pepper - heat thoroughly
- Cook chix in remaining olive oil - in batches - shingle in pan ladle sauce over chix and garnish with fresh chopped parsley
- Do not thicken sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 10738g | |
| Calories 32550 | |
| Calories from Fat 21268 | 65% |
| Total Fat 2380.92g | 2976% |
| Saturated Fat 791.64g | 3167% |
| Trans Fat 0.0g | |
| Cholesterol 5670mg | 1890% |
| Sodium 46163mg | 1923% |
| Potassium 20441mg | 584% |
| Total Carbs 1416.58g | 378% |
| Dietary Fiber 102.5g | 342% |
| Sugars 44.42g | 30% |
| Protein 1349.22g | 2159% |
