GARLIC MUSHROOM CHICKEN

INGREDIENTS:

• 8 chicken tenderloins, 16 oz total
• 2 tsp butter
• 2 tsp olive oil
• 1/4 cup all-purpose flour* (use rice flour for gluten-free, omit for paleo, w30)
• 3 cloves garlic, minced
• 12 oz sliced mushrooms
• 1/4 cup white wine (omit for w30, paleo and add more broth)
• 1/3 cup fat-free chicken broth
• salt and fresh pepper to taste
• 1/4 cup chopped fresh parsley

DIRECTIONS:

1. Preheat oven to 200°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.
3. 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.
4. 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.
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5. Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan.
6. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve.

NUTRITION INFORMATION:

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
Recipe credit: skinnytaste.com