Chicken & Mushrooms

This was a great weeknight meal that reminded me a lot of the  Peppered Beef Stroganoff - you could use this method of making the mushroom sauce without heavy cream to lighten up that recipe or make a dairy free version.  If dairy is an issue, also use all olive oil and no butter when you saute the chicken initially.  I put a note also about gluten - just skip the flour part or use a gf flour if you need to.  Finally, if you don't have or don't want to use the white wine, just substitute more chicken broth for that ingredient.
  
I served this with some roasted veggies and everyone in the family liked it!


Chicken and Mushrooms in a Garlic White Wine Sauce (serves 4)
Skinny Taste Blog

Ingredients:
8 chicken tenderloins, 16 oz total 
2 tsp butter
2 tsp olive oil
1/4 cup all purpose flour (use a gf flour or skip this step to make it gluten free)
3-4 cloves garlic, minced
12 oz sliced mushrooms
1/4 cup white wine
1/3 cup fat free chicken broth
salt and fresh pepper to taste
1/4 cup chopped fresh parsley

Directions: 
Preheat oven to 200°. 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.
4sp