Ingredients
16ozchicken tenderloins,(8 pieces)
2tspbutter
2tspolive oil
¼cupall-purpose flour
3clovesgarlic,minced
12ozmushrooms,sliced
¼cupwhite wine
⅓cupfat free chicken broth
salt and fresh pepper,to taste
¼cupfresh parsley,chopped
Preparation
Preheat oven to 200 degrees F.
Season chicken with salt and pepper. Lightly dredge in flour.
Heat a large skillet on medium heat; when hot add 1 teaspoon butter and 1 teaspoon 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 and cook for about 5 minutes until golden.
Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook for a few more minutes or until the liquid reduces by half.
Top the chicken with the mushroom sauce and serve.
