With chicken breasts ($2.19 lb.) and mushrooms ($1.69 pkg.) on sale this week at Giant Mart, this is a great recipe to incorporate both. Ingredients: 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 1/4 cup white wine 1/3 cup fat free chicken broth salt and fresh pepper to taste 1/4 cup chopped fresh parsley Directions: 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 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.
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