Chicken tenders with lemon garlic sauce

Chicken Tenders with Lemon Garlic Sauce
Yield: 4 servings
Prep time: 10 minutes
Total Time: 20 minutes

1½ pounds boneless skinless chicken tenders, rinsed and patted dry
½ cup almond flour
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon paprika
4 tablespoons olive oil
1/3 cup freshly squeezed lemon juice
1 cup chicken stock
2 tablespoons butter
½ cup finely chopped Italian parsley  
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1. Preheat oven to 325 degrees F. Line a baking sheet with paper towels and set aside. 
2. In a shallow bowl, whisk together the almond flour, salt, garlic powder and paprika. Dip each chicken tender into the mixture and coat well. 
3. Heat 4 tablespoons olive oil in a large skillet set over medium-high heat. Sauté the chicken in the oil for 2 to 4 minutes per side until golden brown and the internal temperature reaches 165 degrees F.  Place cooked chicken on prepared baking sheet and place in oven to keep warm. 
4. In the same skillet as used for cooking the chicken, combine the lemon juice and chicken stock and cook over medium heat, stirring vigorously to break up any browned bits of chicken stuck to the bottom of the pan. Cook until the sauce reduces by half, about 5 minutes. Whisk in the butter. 
5. Place the chicken on serving plates and pour the sauce over the top. Garnish with chopped parsley.