Chicken Tenders with Lemon Sauce Bring a burst of summery flavor to winter with this sunny recipe from Ross Warnell. 6-9 chicken breast tenders (about 1 lb.) 1-2 lemons, segmented, juices reserved (recipe calls for 2, which is very lemony, and segmenting takes time, so 1 may be enough for you) 1/4-1/2 tsp. salt, to taste (omit if using salted chicken stock) 1/4-1/2 tsp. PENZEYS FRESHLY GROUND PEPPER, to taste 1 tsp. SUNNY SPAIN, SUNNY PARIS or MURAL of FLAVOR, optional 1 TB. olive oil (Ross uses extra virgin) 3-4 TB. butter, divided 1/4 Cup minced or sliced shallots (or 1/4 Cup PENZEYS SHALLOTS, rehydrated with 2 TB. water) 3/4 Cup chicken stock (Ross uses reduced sodium)

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