1 1/2 lbs. chicken tenderloins
1/2 c. olive oil
1/2 lb. linguini, green
1/2 lb. linguini, white
4 tbsp. parsley, fresh, chopped
1/4 c. flour
1 c. chicken stock
1/4 c. white wine
1 tsp. salt
1 tsp. black pepper, freshly ground
4 lemons

In a large pot of boiling salted water, add 1 tablespoon of olive oil and cook the linguini, stirring constantly until done. Pour into a colander in a sink and run cold water over linguini to cool. Set aside.

In a large saute pan, place enough olive oil to cover the bottom of the pan. Dredge the chicken tenderloins in the flour and add to the heated saute pan of olive oil.

Cook chicken tenders until lightly browned and add parsley, chicken stock, white wine, salt, pepper and juice of 3 lemons. Simmer a few minutes to incorporate flavors. Stir in linguini and serve. Garnish with lemon slices. Serves: 4.