Name: Chicken and Mushrooms in a Garlic White Wine Sauce
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 chicken tenderloins (16 oz total); 2 tsp butter; 2 tsp olive oil; 1/4 cup all-purpose flour* (use rice flour for gluten free, omit for paleo, w30); 3 cloves garlic (minced); 12 oz sliced mushrooms; 1/4 cup white wine (omit for w30, paleo and add more broth); 1/3 cup fat free chicken broth; salt and fresh pepper to taste; 1/4 cup chopped fresh parsley

Instructions

8 steps

Preheat oven to 200°F.

Season chicken with salt and pepper. Lightly dredge in flour.

Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil.

Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink.

5 min

Set aside in a warm oven.

Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.

5 min

Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half.

Top the chicken with the mushroom sauce and serve.

Progress

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