1/2teaspoonPoultry Seasoning, Montreal chicken works well
1teaspoonItalian Seasoning Blend
1/2CupCooking White Wine, chicken broth or actual white wine
Salt and Pepper
1 1/2teaspoonsLemon Juice
Parsley, fresh, chopped to garnish
Season the chicken tenders with smoked paprika, poultry seasoning, salt and pepper. Set aside.
Heat a cast-iron skillet on medium high heat and add a good drizzle of olive oil. Add the chicken tenders. Cook for 1-2 minutes or until browning, then turn over and start cooking the other side, about another 2 minutes. Push the chicken tenders to the side of the skillet, away from the high heat.
Add the cooking white wine and using a wooden spoon to scrape up any bits and deglaze the pan.
Add the butter followed by the garlic and Italian seasoning on top of the chicken tenders and stir to combine well.
Add salt if needed and lemon juice and continue to cook the chicken tenders until they are slightly charred on the both sides and cooked through.
Add the chopped parsley, stir to combine well. Turn off the heat and serve with an additional squeeze of lemon.
For the broccoli, I chopped up 1-2 crowns of broccoli, placed them on a baking sheet, drizzled them with olive oil and sprinkled with salt and pepper, then roasted them at 450 degrees for 15 minutes.