Ingredients
- 1 lb chicken breast tenders (about 6)
- 1/2 cup flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 5 Tbsp butter (divided 3 Tbsp and 2 Tbsp)
- 12 oz baby bella mushrooms (sliced)
- 1/4 cup onion (Mandolin slicer, thinnest setting)
- 2 garlic cloves (minced)
- 1/2 cup white wine
- 1 cup chicken broth
- 1 tsp Dijon mustard
- 1/2 cup heavy cream or half and half
- 2 tsp cornstarch mixed with 2 Tbsp water
Instructions
- Items needed: chicken, flour, salt, pepper, garlic powder
- Pound chicken tenders until 1/2″ thick
- Combine flour, salt, pepper, and garlic powder in bowl. Stir. Coat chicken in mixture.
- Items needed: butter (3 Tbsp), chicken.
- Melt butter in heated skillet (on medium heat)
- Cook chicken until browned (about 4-5 minutes per side). Do both sides.
- Set chicken and cover to keep warm
- Items needed: butter (2 Tbsp), mushrooms
- Melt butter in same heated skillet (still on medium heat)
- Add mushrooms, stirring occasionally until moisture is released and evaporated
- Items needed: shallots or onions, garlic, wine
- Add the shallots (or onions) and cook until starting to brown.
- Add the garlic and cook for 30 seconds.
- Add wine and scrape the skillet.
- Drink the rest of the wine yourself you dirty booze-hound, you
- Items needed: chicken broth, Dijon mustard, heavy cream or half & half, corn starch mixture
- Add items and bring to a boil and add corn starch. Boil for 5 minutes.
- Lower to a simmer and reduce sauce until thickened. Approx 15-20 minutes.
- Finish of that wine bottle…do it
- Items needed: chicken
- Add chicken back in to warm up chicken.
- Plate and Enjoy!