Easy Chicken & Mushrooms in Wine Sauce

Simple, easy, and great with a nice  salad.

Serving ideas: Serves 4 or this makes enough for two dinners for two. or can half recipe.

• 8 chicken tenderloins, 16 oz total
• 2 tsp butter
• 2 tsp olive oil
• 1/4 cup all purpose flour
• 3-4 cloves garlic, minced
• 12 oz sliced mushrooms (more or less)
• 1/4 cup white wine
• 1/3 cup chicken broth
• salt and fresh pepper to taste
• 1/4 cup chopped fresh parsley or 2 tablespoons dry

Preheat oven to 200 degrees.

1. 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 a warm oven.

3. 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.