Heat the olive oil and butter in a medium sauté pan and add the shallots and mushrooms, cook for 3 - 5 mins. Remove and set aside.
Mix together the flour, salt and pepper. Dredge the chicken tenders in the flour mixture, shaking off any excess. Place chicken in the pan that the shallots and mushrooms were prepared in, browning the tenders on both sides. Remove from the pan.
Deglaze the pan with the white wine and let reduce by half.
Add the chicken stock and bring back to a boil.
Add the heavy cream and reduce until thickened.
Add back the mushroom mixture and the chicken breast tenderloins.
Simmer for 5 minutes and serve.
Serve with CousCous and Fresh Grilled Asparagus
Serving Size 220g
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat15g (23%)
Saturated Fat 7g (35%)
Trans Fat 0g
Total Carbohydrate7g (2%)
Dietary Fiber 0g
Vitamin A 8%
Vitamin C 4%
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
Marci Creps - Bloomington, IN
11/20/2012 5:21:12 PM
My daughter wanted me to try and recreate a dish she had while on vacation. We all loved this recipe. And it is ready in no time at all.