Chicken and Mushrooms in a Garlic White Wine Sauce

Ingredients

• Chicken breast tenders

  Uncooked

  14 oz or 397g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Wheat flour

  Whole-grain

  1 cup or 120g

• Butter

  Unsalted

  1 tbsp or 14g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Wheat flour

  White, all-purpose, unenriched

  ¼ cup or 31g

• Garlic

  Raw

  4 clove or 12g

• Mushrooms

  White, raw

  ¾ lb or 340g

• White wine

  Alcoholic beverage, table

  2 fl oz or 59g

• Chicken broth

  Soup, canned, ready-to-serve

  ⅓ cup or 80g

• Parsley

  Raw

  ¼ cup or 15g

Directions

1. Preheat oven to 200 degrees F. Season chicken with salt and pepper. Lightly dredge in flour.
2. 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 the warmed oven.
3. Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper to taste; stir occasionally until golden, about 5 minutes.
4. Add wine, chicken broth, and parsley; stir 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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