Ingredients

• 0.25 cups all-purpose flour
• 0.5 teaspoons erbes de Provence
• 0.5 teaspoons salt , or to taste
• 0.25 teaspoons ground black pepper , or to taste
• 8 chickens tenderloins
• 5 tablespoons unsalted butter
• 0.5 cups raw almonds
• 3 greens onions
• 2 cloves garlic , minced
• 0.5 cups white wine
• 0.5 cups chicken broth

Instructions

1. 1 Add flour, Herbes de Provence, salt, and pepper to a large resealable plastic bag. Mix and toss gently in the bag to evenly distribute. Add chicken tenderloins, close the bag, and toss until coated with flour mixture.
2. 2 Melt butter in a large skillet over medium heat. When butter sizzles, add almonds and cook, stirring, until lightly browned, about 3 minutes, being careful not to burn.
3. 3 Pour skillet contents through a wire mesh sieve, trapping the almonds in the sieve and collecting the butter in a heat-proof bowl. Wipe the skillet clean with a paper towel, and return the butter to the skillet, reserving the almonds for later.
4. 4 When the butter is hot again, add floured and seasoned tenderloins. Cook until each side is browned, 3 to 4 minutes per side.
5. 5 Add only white parts of onions and minced garlic to the skillet around tenderloins; cook until fragrant, about 1 minute.
6. 6 Pour white wine and chicken broth around tenderloins, cover, reduce heat to low, and simmer until an instant-read thermometer inserted near the center of chicken reads 165 degrees F (74 degrees C), 5 to 8 minutes. Remove chicken from the skillet to a serving plate and keep warm.
7. 7 Increase the heat to medium. When liquid bubbles, return almonds to the skillet. Adjust seasoning, if necessary, and cook until sauce thickens slightly, 2 to 3 minutes (See Cook's Note.)
8. 8 Pour almonds and sauce over chicken tenderloins. Garnish with reserved sliced green onion tops.

Nutrition per serving