8 chicken tenderloins (16oz)4 tsp olive oil1/4 cup all purpose flour3 cloves of garlic, minced12 oz mushrooms, sliced1/4 cup white wine1/3 cup fat free chicken broth1/2 T dried parsleysalt and pepper to taste
Season chicken with salt and pepper and lightly dredge in flour. Heat a large skillet over medium heat and add 2 tsp olive oil. Add chicken and cook about 5 minutes per side (or until no longer pink). Set aside and keep warm. Add remaining oil to skillet and add garlic for about 30 seconds. Add mushrooms, salt, and pepper for a few minutes until golden (stirring occasionally). Add wine, broth, and parsley and cook a few more minutes until liquid reduces by half. Top the chicken with the mushroom sauce.
We enjoyed this dish with whole wheat couscous, squash, and my new obsession: baked sweet potato (cooked in 5 minutes in the microwave - yum!).