- 2 tablespoons grass-fed butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup dry white wine (such as Pinot Grigio)
- 1/2 lemon, juiced
- 1/4 cup shredded Parmesan cheese
- 1 teaspoon crushed red pepper flakes (optional)
- 1 pound chicken breast tenderloins
- 2 teaspoons Italian seasoning
- 1 pinch salt
- Melt butter with olive oil in a skillet over medium heat.
- Stir in garlic and cook until fragrant, about 30 seconds.
- Pour in the wine, reduce the heat, and simmer until the volume is reduced by half. Stir in lemon juice, Parmesan cheese, and crushed red pepper flakes (if using).
- Season the chicken with salt and Italian seasoning.
- Add chicken to sauce, cover skillet, and cook for 5 minutes.
- Remove the lid, turn the chicken over, and cook until the chicken is no longer pink in the center and the juices run clear, about 5 minutes more.
- Serve over whole-grain pasta, zucchini noodles, brown rice or quinoa.
- Enjoy!