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    8 chicken tenderloins, 16 oz total
    2 tsp butter
    2 tsp olive oil
    1/4 cup all-purpose flour* (use rice flour for gluten-free, omit for paleo, w30)
    3 cloves garlic, minced
    12 oz sliced mushrooms
    1/4 cup white wine (omit for w30, paleo and add more broth)
    1/3 cup fat-free chicken broth
    salt and fresh pepper to taste
    1/4 cup chopped fresh parsley


    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.

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