Preheat the oven to 200 degrees.
Prep cast iron skillet with nonstick cooking spray.
Spoon the flour on a plate.
Sprinkle both sides of the chicken tenders with salt and black pepper.
Cover both sides of each chicken tender with the flour. Set aside.
Put the cast iron skillet on the stove with temperature at medium heat.
Add 1 teaspoon of butter and 1 teaspoon of olive oil to the skillet.
Add the chicken tenders to the skillet.
Constantly turn the chicken tenders until they are no longer pink.
Transfer the chicken tenders to a baking pan and place it in the warm oven.
Add the rest of the butter and olive oil to the skillet.
Stir to blend.
Add the minced garlic.
Stir for several seconds to blend.
Add the mushrooms sprinkling salt and pepper on them.
Continue to stir for about 5 minutes or until the mushrooms are a golden brown.
Pour the white wine and broth in the skillet to mix.
Add the capers and parsley.
Using a wooden stir the wine, broth, capers, and parsley.
Continue to stir, breaking loose any browned pieces from the bottom of the
skillet.
Cook until the liquid is reduced by half.
Remove the chicken from the oven, placing it back in the skillet.
Spoon the sauce over the chicken.
Serve the chicken tender topping with the mushroom sauce.
