Chicken Almondine

In a large resealable plastic bag, combine the flour, Herbes de Provence, salt, and pepper. Seal the bag and shake well to mix. Add the chicken tenderloins, seal the bag again, and toss to coat thoroughly. (5 minutes)

Melt the butter in a large skillet over medium heat. Once melted and shimmering, add the sliced almonds and cook, stirring frequently, until they are lightly browned and fragrant, being careful not to burn them. (3 minutes)

Pour the skillet contents through a fine-mesh sieve, catching the toasted almonds in the sieve and collecting the clarified butter in a heatproof bowl. Wipe the skillet clean with a paper towel. Return the clarified butter to the skillet, reserving the toasted almonds for later. (2 minutes)

Heat the clarified butter over medium heat. Add the floured and seasoned chicken tenderloins to the skillet in a single layer, being careful not to overcrowd the pan. Cook until golden brown on each side, about 3 to 4 minutes per side. (8 minutes)

Add the white parts of the sliced green onions and minced garlic to the skillet around the chicken tenderloins. Cook until fragrant, about 1 minute. (1 minute)

Pour the white wine and chicken broth around the chicken tenderloins. Bring the mixture to a simmer, then cover the skillet, reduce the heat to low, and simmer until the chicken is cooked through and an instant-read thermometer inserted into the thickest part registers 165°F (74°C), about 5 to 8 minutes. Remove the chicken from the skillet and transfer to a serving plate; keep warm. (8 minutes)

Increase the heat to medium. Once the sauce is bubbling, return the reserved toasted almonds to the skillet. Adjust the seasoning with salt and pepper, if necessary. Cook, stirring occasionally, until the sauce has thickened slightly, about 2 to 3 minutes. (3 minutes)

Pour the almond butter sauce over the chicken tenderloins. Garnish with the reserved green onion tops. Serve immediately.