These breaded tenders cook straight from the freezer to the table in twenty minutes. The pan sauce of butter, lemon, and garlic pulls the whole dinner together and makes the shelf speak for itself.

Serves 2. 22 minutes, 10 at the stove.

About 530 calories a serving, 42 g protein, 6 g carbohydrate, 38 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Lay the frozen chicken tenders in a single layer and cook until the breading is golden and crispy all over, about twelve minutes, turning once halfway through; they should reach 165 degrees F [74 degrees C] in the thickest part.12 min
2. While the chicken cooks, mince 2 cloves garlic and halve the lemon. Once the tenders are cooked, move them to a plate and keep warm.
3. In the same pan, melt 2 tablespoons butter over medium heat. Add the minced garlic and cook for one minute, stirring, until fragrant. Squeeze in the juice from both lemon halves, taste, and season with salt and pepper.2 min
4. Pour the sauce over the warm tenders and serve right away.

Note Swap the lemon for a splash of white wine vinegar if you have it on hand. Leftovers keep for three days and are good cold the next day with a salad or a sandwich. Serve alongside sautéed spinach or a simple side salad to round out the plate.