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Ingredients
- 16 oz Chicken Either tenderloin strips or breasts cut into strips
- 4 T Butter
- 4 T Olive Oil
- 1/4 C Flour
- 4 cloves Garlic minced
- 12 oz Mushrooms sliced
- 1/4 C White wine
- 1/3 C Chicken Broth
- 1/4 C Half-and-half
- 1/4 C Fresh Parsley chopped
Ingredients
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Instructions
- Preheat oven to 200 and set aside a baking sheet Season chicken with salt and pepper then lightly dredge in flour
- Heat a large skillet to med-high heat. Once hot add 2 T of the butter and 2 T of the Olive Oil. Add the Chicken and cook for about 5 minutes per side. Move the chicken to the baking sheet and place in the oven to stay warm
- Deglaze the pan with a little splash of white wine. Add the rest of the butter and olive oil. Add the garlic and stir for a few seconds then add the mushrooms along with some salt and pepper. Stir occasionally until the mushrooms are golden
- Add the wine, chicken broth and parsley. Cook until the liquid begins to reduce then stir in the half and half (could also use heavy cream) and allow the sauce to slightly thicken Plate the chicken strips and ladle the mushroom sauce over the top.
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