GARLIC MUSHROOM CHICKEN

YOU’LL NEED:

»8 Chicken tenderloins, 16 Oz. total.
»2 Tsps. butter.
»2 Tsps. olive oil.
»1/4 C. all-purpose flour*,[use rice flour for gluten-free, omit for paleo, w30].
»3 Cloves garlic, minced.
»12 Oz. sliced mushrooms.
»1/4 C. white wine,[omit for w30, paleo and add more broth].
»1/3 C. fat-free chicken broth.
»Salt and fresh pepper to taste.
»1/4 C. chopped fresh parsley.

HOW TO MAKE:

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 mins.
5-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.

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

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