2 lbs chicken breast tenders
salt ground
black pepper
½ cup all-purpose flour
2 large eggs, beaten
1 ½ cups freshly grated Parmesan cheese
1 cup Italian-seasoned panko bread crumbs
1 tsp smoked paprika parchment paper
4 tbsp unsalted butter, divided, or more as needed
2 tbsp olive oil, or more
3 cloves garlic, minced
½ cup dry white wine
1 tsp Italian seasoning
½ tsp red pepper flakes
2 cups heavy cream chopped fresh parsley
Pat chicken tenders dry with paper towels and season lightly with salt and pepper.
Place flour on shallow plate. Place beaten eggs into shallow bowl. Combine grated Parmesan cheese, Italian seasoned panko crumbs, and 1 tsp smoked paprika, and place on second shallow plate. Cover dinner plate or platter with parchment paper.
Dip each lightly seasoned chicken breast tender in flour, shaking off excess. Next, dip in beaten egg. Place each tender on panko mixture.
With dry fingers, scoop panko mix over tender, patting crumbs in. Place on parchment-covered plate.
Repeat with remaining chicken tenders.
Melt 2 tbsp butter and 2 tbsp olive oil in a large skillet over medium heat until butter is bubbling. Add tenders, 1 at a time, being careful not to crowd skillet. You may need to cook chicken in 2 batches.
Cook until breading is browned and chicken is no longer pink in center and juices run clear, 3 to 4 minutes per side, being careful not to burn breading.
Turn tenders when crust is nicely browned and continue cooking until an instant-read thermometer inserted into center should read at least 165 degrees F (74 degrees C). Adjust heat down a notch or two, if crust is getting too brown, and add a bit more oil or butter, if skillet looks dry.
Remove cooked chicken to a cooling rack.
Add garlic to skillet, and stir until garlic is fragrant, 30 to 45 seconds. Deglaze skillet with white wine, stirring up all browned bits from bottom of skillet. Season Italian herb seasoning blend and red pepper flakes.
Stir in cream and heat over medium high. Bring sauce to a boil, stirring frequently, and adjust flavor with salt and pepper, if needed. Allow sauce to bubble until desired consistency is achieved, 3 to 4 minutes.
Return cooked chicken tenders to skillet and warm in sauce, about 1 minute.