Don’t like garlic? We probably can’t be friends…mostly cuz I always have garlic breath, and garlic breath is one of those things that loves company. Or drives company away.
Also, you probably want to skip this recipe.
8 chicken tenderloins
2 tsp butter
2 tsp olive oil
¼ cup all purpose flour
3-4 cloves garlic, minced
12 oz mushrooms, sliced
¼ c white wine
⅓ c chicken broth
salt and pepper to taste
¼ c fresh parsley, chopped
Start by heating a large skillet over medium heat to melt 1 tsp of your butter and 1 tsp of oil. While it heats, season your chicken with salt and pepper and lightly coat it in flour. Add the chicken to the heated pan and cook for around 10 minutes, flipping halfway through, until the chicken isn’t pink any longer. Set it aside somewhere you can keep it warm.
Add the remaining oil and butter and your garlic to the skillet and cook for a few seconds before adding your mushrooms. Allow to cook approximately 5 minutes, until golden. Add wine, broth and parsley and stir to scrape up any browned bits on the bottom of the pan. Cook until liquid reduces by half. Serve the chicken topped with mushroom sauce.
This was a great, quick, easy recipe that should be perfect for even households with picky eaters. G was fine with the whole shebang, but I’m-not-eating-no-stinkin’-mushrooms kids could easily be fed with just chicken, while reserving the sauce for the adults!