Chicken and Mushrooms in a Garlic White Wine Sauce
Servings:
4
yield(s)
Prep Time:
5
mins
Cook Time:
15
mins
Total Time:
20
mins
Ingredients
-
8
chicken tenderloins
-
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
-
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.
-
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.
-
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.