• 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.

Calories: 217, Carbohydrates: 6g, Protein: 29.5g, Fat: 7.5g, Saturated Fat: 2g, Cholesterol: 88mg,  Sodium: 108.5mg, Fiber: 1.5g, Sugar: 2g