Description
Chicken and Mushrooms in a Garlic White Wine Sauce is a great-tasting, 20-minute dish, perfect for those busy weeknights!
Yield: 4servings | Serving Size: 2tenderloins with mushrooms
Ingredients
8chicken tenderloins, 16 oz total
2tspbutter
2tspolive oil
1/4cupall-purpose flour*, use rice flour for gluten free, omit for paleo, w30
3clovesgarlic, minced
12ozsliced mushrooms
1/4cupwhite wine, omit for w30, paleo and add more broth
1/3cupfat free chicken broth
salt and fresh pepper to taste
1/4cupchopped 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.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Notes
*I only used 1 tbsp of flour and tossed the rest, so calculations were for 1 tbsp flour only.
Nutrition
Serving: 2tenderloins with mushrooms, Calories: 217kcal, Carbohydrates: 6g, Protein: 29.5g, Fat: 7.5g, Saturated Fat: 2g, Cholesterol: 88mg, Sodium: 108.5mg, Fiber: 1.5g, Sugar: 2g
