This is a true #20minute meal. The recipe calls for white wine but it you prefer not to cook with alcohol, you can just replace the amount of wine with additional bone broth. Serving size is two tenderloins.
You can have a "fancy" homecooked dinner in no time at all! I steamed the asparagus in the microwave and used Uncle Ben's Ready Rice.
Yield: 4
Chicken and Mushrooms in Wine Sauce
Ingredients
- 1 lb chicken tenderloins (about 8)
- 2 tsp butter
- 2 tsp olive oil
- 1⁄4 cup all-purpose flour
- 1/2 tsp minced garlic
- 8 oz sliced white mushrooms
- 1⁄4 cup white wine
- 1⁄3 cup chicken bone broth
- salt and fresh pepper to taste
- 1 Tbsp dried parsley
Instructions
- Preheat oven to 200 degrees
- Season chicken with salt and pepper and lightly dredge in flour.
- Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil.
- Add chicken tenderloins to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink.
- Remove chicken from pan and place in a warm oven.
- Add additional oil and butter to the skillet add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes. Add garlic cook just until fragrant.
- Add wine, chicken broth, parsley; stirring to combine with brown bits from the pan. Cook until the liquid reduces by half.
- Serve chicken tenderloins topped with mushrooms and sauce.