3-5 lbs of Chk Tenderloin
2 tbs butter
2 tbs Olive Oil
2 tbs garlic powder
¼ all purpose flour
1/2 cup of dry sherry or Marsala wine
½ cup chicken stock
Pinch of Basil
Pinch of salt/pepper
Pinch of Oregano
Pinch of Thyme
Pinch of Rosemary
12-16oz Mushrooms
DIRECTIONS
Heat skillet with butter and oil……Season flour with
salt/pepper/oregano/1 tbs of garlic powder ….coat chicken with the flour (SAVE FLOUR)
Brown chicken in skillet
NEXT
Remove chicken when done set aside to drain. Now add into the pan.....mushrooms,
remaining 1 tbs of garlic powder, thyme, rosemary, basil, sherry<or>marsala wine, stock and left over flour from the
coating………..continue to stir for 5 min on a low heat or until sauce
thickens………add chicken back in and turn chicken to cover with sauce. Cover with a lid and
simmer for 5-10 min
NOTE: The last time I made this I added a half cup of Alfredo
Sauce to it……………….POW!!!!!!!!!!!!!!!!!!
ENJOY!
