Braised Chicken Tenderloins with Creamy Mushroom Sauce
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Braised Chicken Tenderloins with Creamy Mushroom Sauce

Braised Chicken Tenderloins with Creamy Mushroom Sauce

Serves 4 | Prep/Cook Time: 30 Min
  • Calories 300
  • Protein 28g
  • Sodium 430mg
  • Sat.Fat 7g
  • Sugar 1g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 300
% Daily Value*
Total Fat 15g 23 %
Saturated Fat 7g 35 %
Cholesterol 100g 33 %
Sodium 430mg 18 %
Total Carbs 7g 2 %
Dietary Fiber 0g 0 %
Sugars 1g
Protein 28g
Vitamin A 8%
Vitamin C 4%
Calcium 4%
Iron 6%
*Percent Daily Values are based
on a 2,000 calorie diet.

2 PERDUE® FIT & EASY® Boneless, Skinless Chicken Breast Tenderloins
1 tablespoon olive oil
1 tablespoon butter, unsalted
1 tablespoon shallots, chopped
1 cup mushrooms, roughly chopped
1/4 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup white wine
1/2 cup reduced sodium chicken stock
1/3 cup heavy cream
1 Heat the olive oil and butter in a medium sauté pan and add the shallots and mushrooms, cook for 3 - 5 mins. Remove and set aside.

TIP: Serve with CousCous and Fresh Grilled Asparagus

2 Mix together the flour, salt and pepper. Dredge the chicken tenders in the flour mixture, shaking off any excess. Place chicken in the pan that the shallots and mushrooms were prepared in, browning the tenders on both sides. Remove from the pan.
3 Deglaze the pan with the white wine and let reduce by half.
4 Add the chicken stock and bring back to a boil.
5 Add the heavy cream and reduce until thickened.
6 Add back the mushroom mixture and the chicken breast tenderloins.
7 Simmer for 5 minutes and serve.
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