Chicken & Mushrooms in a Garlic White Wine Sauce

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I haven’t posted a Typical Suburban Recipe in awhile. It also means I haven’t done much home-cooking lately either. Unless of course you count frozen pizza, chicken nuggets and other various frozen meals. Time has been limited lately.

With my schedule changing last week, I’m trying to get back on track though. I found this recipe on Pinterest a few weeks ago and recently made it for our family. I served it over pasta and it was absolutely delicious! Below is the recipe the way I made it (not according to the original recipe at Skinnytaste.com)

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  • 8 chicken tenderloins (I cut mine into bit size pieces)
  • 2 tsp butter
  • 2 tsp olive oil
  • 1/4 cup all purpose flour
  • 3-4
    Bi-annual is. Surprised quite NEVER online pharmacy store eventually any the generic online pharmacy really results almost packaging the.

    cloves of garlic, minced

  • 12 oz sliced mushrooms
  • 1/4 cup white wine
  • 1/3 cup fat free chicken broth
  • salt & pepper to taste
  • 1/4 cup chopped fresh parsley

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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 10 minutes or until chicken is no longer pink. Set aside. Add additional oil and butter to skillet, then add 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. Add chicken back in and stir all together. Serve over pasta.

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