Mix flour, salt, pepper, garlic powder, onion powder, Italian seasoning, turmeric and paprika in a shallow bowl or on a plate.

Dip chicken tenders in the flour mixture and set on a plate.

Place two tablespoons of butter in a frying pan and heat-do not burn the butter.

Place half of the chicken tenders in the sizzling butter and cook 3-4 minutes on each side. Chicken needs to be cooked through and light to medium browned on each side.

Remove cooked chicken tenders from the pan and place two more tablespoons of butter into the pan to cook the remaining chicken tenders. Cook 3-4 minutes on each side. Remove from the pan.

Wipe the pan out and add 1 tablespoon of butter to the pan and heat.

Add the sliced almonds and roast. Stir often so they will not burn. Heat about three minutes. Add more butter, if needed.

Remove pan from the heat and add the lemon juice. Pour lemon juice and almonds over the chicken tenders. Serve and enjoy with mashed potatoes and a veggie, as desired.

Note: Add a little more butter, if needed to cook the chicken tenders.

Note: I like to place the cooked chicken tenders in a baking dish and place in the oven on lowest setting (170° is my lowest oven setting) to keep chicken warm while I cook the next batch.