4 Servings 25 min Cook
14 Oz Chicken Breast Tenders
1 Dash Salt
1 Dash Pepper
1 Cup Wheat Flour
1 Tbsp Butter
2 Tbsp Olive Oil
1/4 Cup Wheat Flour
4 Clove Garlic
3/4 Lb Mushrooms
2 Fl oz White Wine
1/3 Cup Chicken Broth
1/4 Cup Parsley
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 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 the warmed oven.
Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper to taste; stir occasionally until golden, about 5 minutes.
Add wine, chicken broth, and parsley; stir 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.
