First, place a cast iron skillet on the stove with butter and avocado oil in it to warm up on a medium heat setting.

Second, season your chicken breast tenderloins with Tony's, garlic powder, and onion powder on both sides.

Third, place your seasoned chicken breast tenderloins into the hot cast iron skillet in a single layer.

Once the chicken has a nice sear and brown colour on one side, then flip the chicken over to sear the second side.

After the second side of the chicken has been seared and browned, take the chicken out and place onto a plate or tray to rest.

Then, place the second batch of seasoned chicken into the cast iron skillet and repeat the browning process for both sides.

Once the chicken is finished searing on both sides, take it out and place it onto the plate with the first batch of chicken.

Now, you are ready to make the creamy garlic sauce.

In the same cast iron skillet, sprinkle your flour into the remaining butter and avocado oil whisking continually to combine.

Once the oils and flour have combined to make a paste, cook for a moment in order to get a little bit of colour.

Next, add half of your milk and whisk until combined. The sauce should start to thicken.

After adding in your milk, go ahead and add in the rest of the milk and heavy cream and whisk to combine.

Once the mixture is combined really well, season with Tony's, garlic powder, onion powder, black pepper and Parmesan cheese.

Taste to make sure that the sauce is perfect before adding the chicken back into it.

Now you are ready to add back all of your cooked chicken. (Remember that earlier we were just searing the chicken and getting colour. We weren't overly concerned with the chicken being completely cooked.)

Let the chicken sit in the sauce until completely cooked through, about 5 minutes.

Immediately serve with your favourite sides!