Chicken and Mushrooms
- 6-8 chicken tenderloins, slightly pounded out
- 2 tsp butter
- 2 tsp olive oil
- 1/4 cup all purpose flour
- 3-4 cloves garlic, minced
- 12 oz sliced mushrooms
- 1/4 cup white wine (If you don't want to use wine, use white wine vinegar for acidity, but it will be a bit more tangy)
- 1/2 cup 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.
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 a 1Tbs. flour and mix in.
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 and then add the chicken back to the pan. Simmer until combined and sauce is slightly thickened. Serve over whatever you would like, rice, pasta, mashed potato, or asparagus.
I have it with a side of my craisin salad......Would you like the recipe ?
Craisin Salad
Mixture of Romaine, Iceberg (shredded), Red and Green Leaf Lettuce
Italian blend cheese (or just mozzarella and parmesan cheese)
Bacon Cooked and crumbled
Craisins
Slivered Almonds, toasted
I didn't put amounts because you know how much of everything you'll want!!!!
Onion Vinaigrette
1/2c. red wind vinegar
1c. sugar
1-2 slices white onion (how strong do you want it?)
1 1/2 tsp. salt
1 tsp ground mustard (powdered)
1c. Oil (you can use olive, or salad oil....they each give different textures.)
I put everything except the oil in a blender and blend until smooth. While the blender is till on, slowly poor the oil in until blended.
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