Instructions

• Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat until the butter is melted and foaming.
• Pat 1 pound (450 g) chicken tenderloins dry with paper towels. Season both sides evenly with 2 teaspoons paprika, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Add the chicken to the skillet in a single layer.
• Cook the chicken 3 minutes without moving, then flip and cook 3 minutes more, until browned and cooked through (internal temperature 165°F / 74°C or no pink in the center).
• Push the chicken to one side of the pan. Add the remaining 1 tablespoon butter to the empty side and let it melt. Add 4 cloves garlic (minced or crushed) and cook, stirring, about 30 seconds until fragrant (do not let the garlic brown).
• Sprinkle 1 teaspoon Italian seasoning over the chicken and garlic, stir to combine, and cook about 1 minute more, spooning the butter and garlic over the chicken to coat.
• Tilt the pan and use a spatula or spoon to scrape up any browned bits from the bottom, incorporating them into the butter and garlic (no additional liquid needed).
• Remove from heat, garnish with 1 tablespoon chopped fresh parsley, and serve warm.