Chicken and Mushrooms

Printable Recipe

Ingredients

• 8 chicken tenderloins or about 1-1/2 lbs of chicken breasts pounded and sliced into strips
• 2 t butter
• 2 t olive oil
• 1/4 cup flour
• 4 garlic cloves, minced
• 16 oz sliced mushrooms
• 1/2 cup white wine
• 1 can chicken broth, set aside 1/4 cup
• 2 T cornstarch
• 1/4 cup cold water

Cooking Directions

1. Season chicken with salt and pepper. 
2. Lightly dredge in flour.
3. Heat a large skillet on medium heat; when hot add about 1 tsp butter and 1 tsp olive oil. 
4. Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. 
5. Set aside in a warm oven.
6. Add additional oil and butter to the skillet. 
7. Add the garlic and saute a few seconds; add the mushrooms and salt and pepper, stirring occasionally until golden and the mushrooms have started to soften, about 5-8 minutes.
8. Add the wine and chicken broth, bring to a boil and let simmer. 
9.  Stir occasionally and get all the yummy bits off the bottom of the pan. 
10.  Stir the cornstarch into the remaining chicken broth and add it to the gravy for thickening. 
11. Cook a few more minutes or until the liquid reduces by half or it is thick to your preference. 
12. Add the chicken back into the mushroom sauce and serve over mashed potatoes or rice.

Serves 4

Holly's Notes:
I found the original recipe at My Love for Cooking.  I tweaked it and we were really happy with the results. It was very light and filling.  I served it with some garlic mashed potatoes, but it would be good with rice or pasta.