Preheat oven to 200°F. 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 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.
Yield: 8 tenderloins, Serving Size: 2 tenderloins with mushrooms
- Amount Per Serving:
- Smart Points: 2
- Points +: 5
- Calories: 217
- Total Fat: 7.5g
- Saturated Fat: 2g
- Cholesterol: 88mg
- Sodium: 108.5mg
- Carbohydrates: 6g
- Fiber: 1.5g
- Sugar: 2g
- Protein: 29.5g
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