Chicken and Mushrooms in a Garlic White Wine Sauce


  • 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


  1. Preheat oven to 200°F. Season chicken with salt and pepper. Lightly dredge in flour.
  2. Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil.
  3. 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.
  4. 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.
  5. 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.


Yield: 8 tenderloins, Serving Size: 2 tenderloins with mushrooms

  • Amount Per Serving:
  • Smart Points: 2
  • Points +: 5
  • Calories: 217
  • Total Fat: 7.5g
  • Saturated Fat: 2g
  • Cholesterol: 88mg
  • Sodium: 108.5mg
  • Carbohydrates: 6g
  • Fiber: 1.5g
  • Sugar: 2g
  • Protein: 29.5g

Recipe credit: