In a large skillet, heat a tablespoon of olive oil over medium-high heat. Season both sides of the chicken tenders with salt and pepper.

Add half of the tenders to the skillet and cook for about 2 to 3 minutes on each side, until they’re golden brown and fully cooked.

Once done, transfer the chicken to a plate and cover it with aluminum foil. Repeat the process with the remaining chicken tenders, then set them aside as well.

Next, melt a tablespoon of butter in the empty skillet. Add minced garlic and sauté for about 15 seconds until fragrant.

Then, sprinkle in the flour and cook for 1 minute, stirring constantly to avoid lumps.

Gradually pour in the chicken broth, orange juice, and lemon juice, scraping up the flavorful browned bits from the bottom of the pan as you stir.

Let the mixture simmer for about 3 minutes, stirring frequently until it thickens slightly.

Stir in the remaining 2 tablespoons of butter along with the orange and lemon zest.

Return the cooked chicken to the skillet, tossing it in the sauce, and finish with a sprinkle of fresh parsley.

Serve immediately for a delightful meal!