I keep chicken tenderloins on hand all the time. To lighten a meal, I typically add extra veggies to the dish. Here I added extra mushrooms. This meal is quick and simple. My friend Gina of skinnytaste.com will have a field day remaking this dish (and others) even healthier.
2 lbs chicken tenderloins, washed and dried
24 ozs sliced mushrooms
5 cloves fresh garlic peeled and minced
2 tbsp olive oil
2 tbsp butter plus 2 more tbsp butter
1 cup Cream of Sherry Wine (or 1 cup of white wine and 1 tbsp sugar if you don't have sherry)
Salt and pepper
1/2 cup parsley chopped
1 tbsp oregano
Melt 2 tbsp of olive oil and 2 tbsp of butter in a large frying pan.
Dredge tenderloins in flour, then salt and pepper them well.
Sauté tenderloins in butter and oil on medium until cooked through, turning them once when they're golden brown.
Set tenderloins aside in serving dish.
In same pan add mushrooms, remaining 2 tablespoons butter and garlic and allow to cook for about 10 minutes. Salt and pepper the mushrooms generously. Careful not to over brown the garlic. Lower flame if necessary.
After 10 minutes or so have passed, add 1 cup of Cream of Sherry Wine and parsley. If you cannot find cream of sherry, substitute it for 1 cup of white wine plus 1 tablespoons sugar.
Allow liquid to reduce by half while stirring any flour bits into the sauce.
Pour over chicken and serve. I served this with a garlic buttery brown rice.