Chicken tenders are a cheater way to do this, but for a crowd – with choices of sauce, it is the way to go.  Keep the sauce separate so people can choose what to put on the pasta with the chicken.  See Pasta Bar.  If you want to do this for a smaller number of people – just do a little long division.  (Of course, you remember fractions from fourth grade. . . . )

Ingredients:

• 19 lb chicken tenders
• 1 lb butter, room temperature
• 4 c flour
• 1 1/2 c olive oil
• 3 c dry white wine
• 2 1/4 c fresh lemon juice
• 3 c chicken broth
• 1 1/2 c drained capers
• 1 1/2 c chopped fresh parsley

Directions:

1. Sprinkle chicken with salt and pepper.
2. Mix 12 tablespoon butter (1 1/2 sticks) and 6 tablespoons ( about 1/3 cup) flour in small bowl until smooth.
3. Place additional flour in shallow baking dish.
4. Dip chicken into flour to coat.
5. Shake off excess.
6. Heat some oil in a heavy large skillet.
7. Add some chicken tenders.
8. Cook until golden and cooked through, about 3 minutes per side.  Do no crowd them or they will not brown.
9. Transfer chicken to platter.
10. Repeat, adding oil as necessary, until all chicken has been cooked.
11. Tent with foil to keep warm.
12. Bring wine, lemon juice and broth to boil in the skillet over medium-high heat.
13. Whisk in butter-flour mixture.
14. Boil until sauce thickens slightly, about 2 minutes.
15. Stir in capers, parsley and remaining  butter.
16. Season sauce to taste with salt and pepper.
17. Pour sauce over chicken and serve.

Serves:   50 – 60

Source:  Epicurious and a lot of math