Chicken Piccata:

• Preheat oven to 400 degrees F. Prepare a 12 x 17 rimmed baking tray with parchment paper that has been sprayed lightly with cooking spray.
• Combine flour with salt and pepper. Combine panko with dried parsley. Using three shallow dishes, separate flour mixture, eggs and panko into each dish. Dredge each tenderloin in the flour first (shaking off excess), then the egg, followed by the panko mixture.
  1 cup all-purpose flour, 1 tsp. table salt, 1 tsp. coarsely ground black pepper, 4 large eggs, beaten, 2 cups panko breadcrumbs, 2 tsps. dried parsley, 2.5 lbs. boneless, skinless chicken breast tenderloins
• In a large skillet over low heat, add 1-2 Tablespoons of vegetable oil. Working in batches, add several tenderloins to the pan and cook until slightly browned, 2 minutes on each side. Move them to the sheet pan and repeat with remaining chicken. Place sheet pan with browned chicken into the oven and bake for 10 minutes.
  vegetable oil
• Meanwhile, in a large sauté pan, melt 2 Tablespoons of butter over med-high heat. Add lemon juice and wine and boil over high heat until reduced by half, about five minutes. The mixture will taste very concentrated and mouth-puckering (it is supposed to). Add remaining 2 Tablespoons of butter and season slightly with salt and pepper.
  4 tbsps. butter, divided, 2/3 cup fresh lemon juice, 1 cup dry white wine or chicken broth, salt and pepper to taste
• When chicken is done, place on a large platter or individual plates and generously pour sauce over the chicken. Top with fresh chives. Serve immediately.
  1 tbsp. fresh chives, minced