Chicken and Mushrooms in a Garlic White Wine Sauce

Chicken and Mushrooms in a Garlic White Wine Sauce

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  • Prep Time


  • Total Time


  • Servings



  • 8

    chicken tenderloins, 16 oz total

  • 2

    tsp butter

  • 2

    tsp olive oil

  • ¼

    cup all purpose flour* (use rice flour if gluten free)

  • 3-4

    cloves garlic, minced

  • 12

    oz sliced mushrooms

  • ¼

    cup white wine

  • cup fat free chicken broth

  • salt and fresh pepper to taste

  • ¼

    cup chopped fresh parsley


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. *I only used 1 tbsp of flour and tossed the rest, so calculations were for 1 tbsp flour only.


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