Chicken and Mushrooms in a Garlic White Wine Sauce

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Chicken and Mushrooms in a Garlic White Wine Sauce is a great-tasting, 20-minute dish, perfect for busy weeknights! We like it served with brown rice, pasta, quinoa or farro on the side, or a serve it with roasted veggies and a salad.


8 chicken tenderloins, 16 oz total

2 tsp butter

2 tsp olive oil

1/4 cup all-purpose flour* (use rice flour for gluten free, omit for paleo, w30)

3 cloves garlic, minced

12 oz sliced mushrooms

1/4 cup white wine (omit for w30, paleo and add more broth)

1/3 cup fat free chicken broth

salt and fresh pepper to taste

1/4 cup chopped fresh parsley


Preheat oven to 200°F. 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.

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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