Directions

• In a shallow bowl, whisk together the 2 eggs and 1 tbsp of Dijon mustard.
• In a separate shallow bowl, combine the ½ cup of flour, ½ cup of panko, ½ cup of Parmesan, 1 tsp of salt, 1 tsp of pepper, 1 tsp of garlic powder, and 1 tsp of onion powder.
• Dredge the chicken tenders first in the egg mixture, allowing any excess to drip off, then coat them thoroughly in the panko mixture.
• In a large skillet, heat 2 tbsp of olive oil and 1 tbsp of butter over medium-high heat.
• Sauté the chicken tenders in batches until they are golden brown on both sides, about 3-4 minutes per side. The internal temperature should be around 140-150°F.
• Remove the chicken from the pan and set it aside on a plate.
• Do not clean the skillet. Reduce the heat to medium and pour in the 2 cups of chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the remaining 2 tbsp of butter until it melts.
• Return the chicken tenders to the skillet with the broth.
• Squeeze the juice of the large lemon directly over the chicken.
• Sprinkle the ¼ cup of chopped parsley over the chicken and broth.
• Cover the skillet and let it simmer for 10 minutes.
• After 10 minutes, check the internal temperature of the chicken. It must be at least 165°F to be fully cooked. If not, continue to simmer for a few more minutes.
• Taste the sauce and adjust with more butter, lemon juice, salt, or parsley to your liking before serving.