Basil Chicken Piccata with Grainy Mustard

Remove the sinew from the chicken tenders. Cut with a knife to spread them out to a bigger size. Rub with the ingredients.

Grate 1 clove of garlic and divide into 2 portions. Combine the ingredients (for pre-seasoning).

Gently dry off excess moisture from the Step 1 chicken. Spread the chicken with the combined ingredients from Step 2.

Combine the ingredients and combine the ingredients in separate bowls. Coat the chicken with the ingredients and then dip into the ingredients.

Heat olive oil in a frying pan and slowly cook Step 4 on low heat while covered with a lid. Flip them over and cook the same way until browned.