Espresso and Lime

1 Preheat your oven to 350 degrees
2 Place a large skillet with 4 tablespoons of butter onto the stovetop, but leave it turned off for now
3 Add 1 1/2 cups of all purpose flour into a shallow dish, season with salt and pepper and set aside
4 Whisk 3 eggs into a separate shallow dish, season with salt and pepper and set aside
5 Line a baking sheet with parchment paper and set aside
6 Cube the tenderloin into equal sized cubes of 1 to 1 1/2 inches
7 Place 5 or 6 pieces onto each skewer and place the skewers onto a parchment lined baking sheet
8 Season the skewers with the seasoning mixture
9 Dip the skewers into the flour, the whisked and seasoned eggs and then the flour once more
10 Return the coated skewers onto the parchment lined baking sheet
11 Season the coating lightly with the remaining seasoning mixture (you may have some left over)
12 Place the skillet with butter over medium/medium high heat and allow the pan to preheat and the butter to melt
13 Once the butter is sizzling, brown each skewer for 2-3 minutes per side and place the browned skewers into a deep baking dish
14 Cover the baking dish tightly with aluminum foil
15 Bake in a preheated 350 degree oven for 20-25 minutes or until the internal temperature reaches 160 degrees
16 To make the pan gravy, while the skewers are baking, add 1 1/2 cups of chicken stock to the pan that you browned the skewers in and whisk to work up any brown bits from the pan
17 Return the heat to medium and bring the gravy to a simmer
18 Combine the remaining 1/2 cup of chicken stock with 1 tablespoon of flour and whisk until smooth
19 Once the gravy is simmering, add the stock and flour mixture and whisk until fully incorporated
20 Allow the gravy to simmer, lowering the heat if it begins boil rapidly, until it thickens
21 If you want to thin the gravy, add some of the drippings from the baking dish once you remove the city chicken from the oven and whisk to combine
22 Place the cooked city chicken onto plates and top with some pan gravy 
23 Garnish with finely chopped parsley