Ingredients
8 pieces chicken tenders
(boneless & skinless)
1 cup fresh, sliced mushrooms
2 Tb olive oil
flour, salt, pepper, for dredging chicken
2 Tb. olive oil or low fat
butter
1 clove garlic finely chopped
2 cups chicken stock
1/3 cup cooking sherry
1 1/2 tsp. Worcestershire sauce
1/3 cup light or fat free cream
Preparation
Dredge fresh chicken tenders in flour, salt & pepper. Shake off excess. Fry in olive oil approx. 5-6 min. on each side until just lightly browned. Add sliced mushrooms and cook 2 minutes longer until mushrooms are just turning golden.
Remove from skillet and place in a bowl.
Add 2 Tb. olive oil and/or low fat butter to skillet. Add chopped garlic and cook for 1 minute – do not allow garlic to turn brown. Add chicken broth and sherry. Bring just to light boil and reduce heat to simmer for 8 minutes.
Add cream & Worcestershire sauce and cook on medium heat for 2 minutes. Return chicken and mushrooms to sauce in pan. Cook covered on low just until chicken is heated through.
Serve with rice and steamed vegetables (ie. carrots shreds & broccoli)
