Doesn’t this sound like such a fancy dish? I can attest that it tastes kind of fancy, but it’s not all that fancy to prepare. The mushrooms, garlic and white wine do WONDERS when it comes to flavoring this chicken. It is tasty!
Not only that, this dish comes together in a flash! It’s great for any day of the week. You can definitely use regular chicken breasts and just cut them into strips if you do not have chicken tenderloins on hand. You’ll notice that I used white cooking wine in this recipe (usually found on the vinegar isle of your grocery store). You can certainly use regular white wine if you have it. Or, you can simply substitute chicken broth if you don’t have either.
This is SUPER tasty served over baked brown rice. Give it a try because I am pretty confident that you’re going to love it.
Mushroom, Garlic & White Wine Chicken
Adapted from skinnytaste.com
16 oz of chicken tenderloins (about 8 tenderloins)
2 tsp light butter (such as Land O Lakes)
2 tsp extra virgin olive oil
1 tablespoon all purpose flour* (use rice flour if gluten free)
3-4 cloves garlic, minced
12 oz sliced mushrooms
1/4 cup white cooking wine
1/3 cup fat free chicken broth
salt and fresh pepper to taste
1/4 cup chopped fresh parsley
Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour. (I usually pour about 1/4 cup of flour in a bowl so that it’s easier to lightly coat the chicken. However, only about 1 tablespoon actually gets used.)
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 cooking 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.
Nutritional Information (Per Serving = 1/4 of the Recipe)
Fat: 4.5g (0.7g = Sat.)