Garlic Mushroom Chicken in a White Wine Sauce

I haven't done a new recipe in a long time. Since this ankle injury, standing for long periods of time isn't fun, so cooking hasn't been fun. But I was in the mood.....and this is what I came up with. It's very easy and very good.....but my kitchen looked like a tornado went through it!

GARLIC MUSHROOM CHICKEN IN A WHITE WINE SAUCE

Makes 4 Servings

8 chicken tenders (remove all visible fat)
@2 tsp light butter
@2 tsp olive oil
@1/4 cup all purpose flour
4 garlic cloves, minced
8 ounces sliced mushrooms
1/4 cup white cooking wine
1/3 cup fat-free/low-sodium chicken broth
salt & pepper to taste
1 tsp dried parsley flakes

Preheat oven to 200°.

Heat a large skillet on medium heat and add 1 tsp butter and olive oil. Dredge the chicken lightly in flour and add to the skillet. Salt & pepper to taste. Cook chicken until lightly browned and no longer pink. Place chicken on an oven-safe plate and place in the oven to keep warm.

Add the remaining butter and oil to the skillet. Add the garlic and cook about a minute. Add the mushrooms and salt & pepper to taste. Stir occasionally until golden brown.

Add the wine, chicken broth and parsley to the mushrooms. Stir with a wooden spoon and break up any brown bits from the bottom of the pan. Cook a few more minutes until the liquid is reduced a bit and then sprinkle in some flour to thicken the sauce.

Take the chicken out of the oven. Place 2 pieces of chicken on your plate and top with mushroom mixture.

Served with baked sweet potato which added a nice 'pop' of color.

MY SPIN: I would use more garlic, but we love garlic. 

Loving Life!

Peace.
Jan