¼cupgreen olives, coarsely chopped (packed in water)
2Tbsp.fresh parsley, finely chopped
Thin slices of lemon for garnish (optional)
Preheat the oven to 250 degrees F (120 degrees C).
Place each chicken tender between two sheets of waxed paper or plastic wrap and pound evenly to about 1/4 inch thickness. Sprinkle both sides of each tender with salt and pepper, set aside.
In a large skillet, heat one tablespoon oil over medium-high heat. Add 3 chicken tenders to skillet and cook 1 to 2 minutes on each side or until cooked through and lightly browned. Repeat with remaining chicken tenders, adding a tablespoon of oil as needed. Transfer chicken tenders to a platter and keep in warm oven until ready to serve.
In the same skillet, heat one tablespoon of oil over medium heat. Add onions and garlic and sauté for 1 minute. Whisk in chicken broth and coconut flour and simmer sauce until reduced and thickened, about 2 to 3 minutes. Remove skillet from heat and add butter, lemon juice and chopped olives, stir to combine. Pour sauce over chicken tenders and sprinkle with parsley and garnish with lemon slices. Serve.
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