Chicken and Mushrooms in a Garlic White Wine Sauce
Ingredients:
8 chicken tenderloins
2 teaspoons butter
2 teaspoons olive oil
1/4 cup all purpose flour
3-4 cloves garlic, minced
12 ounces sliced mushrooms
1/4 cup white wine
1/3 cup fat free chicken broth
salt and fresh pepper to taste
1/4 cup chopped fresh parsley
Directions:
1. Preheat oven to 200 degrees.
2. Season chicken with salt and pepper. Lightly dredge in flour.
3. Heat a large skillet on medium heat; when hot add 1 teaspoon of butter and 1 teaspoon of olive oil.
4. Add chicken to the skillet and cook on medium heat for about 5 minutes on each side until the chicken is no longer pink. Set aside in a warm oven.
5. Add addition oil and butter to the skillet, then garlic and cook a few seconds.
6. Add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.
7. Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan.
8. Cook a few more minutes or until the liquid reduces by half.
9. Top the chicken with the mushroom sauce and serve.
Yields 4 servings.
This recipe is great tasting, quick, and easy. It is perfect for a busy week night.
This chicken takes no longer than 25 minutes to make and you can serve it with pretty much anything!
This recipe stems from skinnytaste.com and Julia's Healthy Italian. The leftovers are perfect for lunch the following day!
You have to be careful not to overcook your chicken and you can also make this gluten free by using rice flour instead of regular flour.
I hope you enjoy!
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