Chicken

1. In a small bowl, whisk together the flour, oregano, salt, and black pepper. Toss chicken with the flour mixture, making sure to coat all over. Set aside. 
2. Heat olive oil in a large skillet or saute pan over medium heat. When hot, add chicken tenders in a single layer, and cook 4-5 minutes per side or until cooked through. Remove to a plate. Do not crowd the pan and cook the chicken in batches if needed. Also, cook time will vary with the size and thickness of the tenders. 

Lemon Butter Sauce

1. Melt 1 tablespoon of butter in the same pan. Add garlic and cook until fragrant, stirring constantly.
2. Add chicken broth and bring to a simmer, while scraping the bottom of the pan to release browned bits. Add lemon juice. Simmer for about 2 minutes or until reduced by half.
3. Stir in remaining butter and lemon zest. The sauce should be thick and velvety. Season with salt and pepper to taste before adding the chicken. 
4. Return the chicken to the pan and cook for about 1 minute longer, while spooning the sauce over the chicken. Garnish with fresh parsley before serving.