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.