In a shallow dish, combine 1/4 cup flour with 1 tsp garlic powder & salt and 1/2 tsp black pepper.

One by one dredge tenders in the flour (press in the flour to get an even coverage), give them a shake then place to one side.

Add 1 tbsp butter and 1 tbsp olive oil to a large pan over medium high heat. When hot, add in the chicken tenders and fry until golden on each side and white piping hot through the center Approx 3-5 mins each side depending on thickness. Place to one side.

Turn heat down to a medium and add garlic. Fry for 1-2mins until it just begins to brown, then pour in stock. Use your wooden spoon to scrape off any flavor stuck to the pan, then add in your remaining 5 tbsp butter. Swiftly whisk as it melts to bind with the stock, it should turn slightly cloudy. Sprinkle in parsley and season to taste with salt & black pepper.

Allow to simmer for a few mins to thicken, then turn down heat to low and add back in chicken. Spoon over the sauce then serve up with extra sauce drizzled over chicken. Add a squeeze of lemon over chicken and sauce if desired.