Seared chicken tender with pan sauce with herbes de Provence compound butter, roasted baby gold potatoes, and steamed broccoli. Pound chicken tenders thin and brine in water with salt and sugar. Dry and oil chicken, sear, deglaze pan with chicken stock. Reduce a bit and whisk in cold compound butter and spoon over meat. For compound butter mix soft butter with a little olive oil, a squeeze of lemon juice, a couple minced garlic cloves, and a few spoons of herbes de Provence. Roll in parchment and put in fridge and use on just about anything. For potatoes: wash, dry, halve, oil, and season. Roast 425 ~25 minutes. Steam broccoli ~8 minutes.