Chicken and Mushrooms in a Garlic White Wine Sauce

I wanted to share a recipe I just tried tonight for dinner. Both Tom and I absolutely LOVED it. It is quick, easy, and best of all, healthy. I sauteed asparagus to go with it and added some almond slivers in the pan, which I always love to do when cooking asparagus. The mixture of the toasted almonds with the main dish was really good, so I think I might just go ahead and add the almonds to the sauce next time!! I suggest everyone try this very soon!!!

I got the recipe from Gina's Skinny Recipes blog. I just discovered this and have been having each new recipe mailed to my inbox. This helps because I can access it through my email when going to the grocery store and getting the ingredients!! Anyways, the recipe is below:

Chicken and Mushrooms in a Garlic White Wine Sauce
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: divide between 4 • Old Points: 4 pts • Points+: 4 pts
Calories: 169 • Fat: 5.5 g • Protein: 22.8 g • Carb: 4.9 g • Fiber: 1.2 g • Sugar: 1.7 g 

• 8 chicken tenderloins, 16 oz total
• 2 tsp butter
• 2 tsp olive oil
• 1/4 cup all purpose flour* (use rice flour if gluten free)
• 3-4 cloves garlic, minced
• 12 oz sliced mushrooms
• 1/4 cup white wine
• 1/3 cup fat free chicken broth
• salt and fresh pepper to taste
• 1/4 cup chopped fresh parsley

Preheat oven to 200°. 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.

*I only used 1 tbsp of flour and tossed the rest, so calculations were for 1 tbsp flour only.