Chicken Almondine

Add flour, Herbes de Provence, salt, and pepper to a large resealable plastic bag. Mix and toss gently in the bag to evenly distribute. Add chicken tenderloins, close the bag, and toss until coated with flour mixture.

Melt butter in a large skillet over medium heat. When butter sizzles, add almonds and cook, stirring, until lightly browned, about 3 minutes, being careful not to burn.

Pour skillet contents through a wire mesh sieve, trapping the almonds in the sieve and collecting the butter in a heat-proof bowl. Wipe the skillet clean with a paper towel, and return the butter to the skillet, reserving the almonds for later.

When the butter is hot again, add floured and seasoned tenderloins. Cook until each side is browned, 3 to 4 minutes per side.

Add only white parts of onions and minced garlic to the skillet around tenderloins; cook until fragrant, about 1 minute.

Pour white wine and chicken broth around tenderloins, cover, reduce heat to low, and simmer until an instant-read thermometer inserted near the center of chicken reads 165 degrees F (74 degrees C), 5 to 8 minutes. Remove chicken from the skillet to a serving plate and keep warm.

Increase the heat to medium. When liquid bubbles, return almonds to the skillet. Adjust seasoning, if necessary, and cook until sauce thickens slightly,  2 to 3 minutes (See Cook's Note.)

Pour almonds and sauce over chicken tenderloins. Garnish with reserved sliced green onion tops.