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Ingredients
- 20LB Chicken tenders
- 3 Cups Seasoned flour(season with salt, pepper and lemon)
- 1Cup Extra virgin olive oil
- 2Lbs Butter
- 1/2 Cup Chopped garlic
- 1 1/2 Cups Lemon juice
- 1/2 Cup White wine
- 1/2 Chopped fresh parsely
- 1 Tbsp Cayenne pepper
Directions
- 1. Dredge chicken in flour to coat lightly
- 2.Heat 1/2 oil and all butter and cook- LOW HEAT- garlic until translucent but not brown
- 3.Add lemon juice, salt and pepper- Heat through
- 4. Cook chicken in remaaining olive oil- in BATCHES- shingle in pan ladle sause over chicken and garnish with fresh chopped parsley
- 5. Do not thicken sauce
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