Chicken tenders, fresh not frozen nor breaded (I buy mine at Aldi. They come 12 to the package, all in a row. Very, very good. I cook 6 at a time in skillet)
Oregano
Lemon Pepper
Garlic Powder
Olive oil
Holland House white cooking wine (seasoned for cooking, inexpensive and offers very decent results)

Rinse chicken tenders and make sure they are patted dry well with paper towels before cooking.

Heat large skillet a few minutes. Add enough oil to just cover bottom of skillet and heat oil well. With tongs arrange 6 tenders in skillet and generously sprinkle each with oregano, lemon pepper and garlic powder. NO SALT NEEDED! When bottoms are opaque, turn tenders over with tongs and generously season again. Please do, as it is very important to finished results.

When chicken tenders are cooked through, pour in about 1/3 cup white cooking wine, and with tips of tongs stir around to scrape up brown bits. Allow to gently cook down, and turn tenders over several times to coat with wine liquid. As wine reduces chicken becomes a rich golden brown and coated with seasonings being picked up in pan when turning. Remove from skillet when skillet becomes dry.

Wipe skillet clean when cool enough to handle and continue with second batch of 6 if desired. I do all of them at once and freeze half on a waxed paper covered pizza pan. Then I put them flat in a freezer bag for future use.

Submitted by: Rose