1 lb. chicken tenders
1/2 cup cornstarch
1 teaspoon garlic salt
1/2 teaspoon seasoned pepper
1 Tablespoon parmesan cheese
2 Tablespoons butter, more if necessary
2 Tablespoons olive oil, more if necessary
1 cup white wine
2 Tablespoons butter
2 Tablespoons lemon juice
1/4 cup cream or half and half
2 Tablespoons capers, more if you love them
Pasta, cooked, drained and buttered lightly
Parmesan cheese, if desired
In a shallow dish, combine cornstarch, salt, pepper & cheese.
Dredge chicken pieces and coat well on all sides.
Place coated pieces on a plate in one layer and cover with plastic wrap.
Chill for 15 minutes.
In a large skillet, melt 1 T. butter and 1 T. oil. Add chicken pieces* and cook over medium heat for about 6 minutes, turn and cook about 5 minutes more, or until golden.
Add remaining butter & oil as needed while frying. (*reserve seasoned cornstarch mixture on plate that chicken was dredged in, it should equal about 2 Tablespoons.)
Remove chicken to a plate and keep warm.
Melt 2 T. butter in same skillet, add reserved cornstarch mixture and stir constantly for 1 minute over medium heat.
Add wine, lemon juice, and cream, stirring constantly.
Reduce heat to medium-low and continue stirring until reduced to a smooth gravy.
Add capers and heat for another minute or two.
Serve chicken pieces over buttered pasta and top with sauce. Sprinkle with additional parmesan cheese if desired.
