If you’re in need of something delicious but simple using chicken, this recipe is for you! Tons of flavor, little effort, not much but one pan to clean up and a tasty meal everyone will love!
What you need:
1 pound chicken tenderloin
1/2 pound baby bella mushrooms (thickly sliced)
2 tbsp butter
2 tbsp olive oil
2 cloves garlic crushed
2 tbs parsley chopped
2 tbsp thyme
garlic powder, salt & pepper to taste
1/2 cup chicken stock
1/2 cup heavy cream
1/4 cup sour cream
What you do:
Heat half of the butter & half of the olive oil in a cast iron skillet
Season the chicken tenders with salt pepper & garlic powder and then sear in batches until browned on all sides. Remove from skillet and set aside
Add the rest of the butter and oil to the skillet and cook the mushrooms until they are browned
Add the garlic, herbs and chicken stock and deglaze the pan, scraping all of the goodness from the bottom of the pan.
Add the cream and sour cream and simmer until sauce starts to thicken.
Return the tenderloins to the pan and toss through the sauce. Cook for five more minutes.
Serve over rice or if you are living a low carb lifestyle serve over LOW CARB - Better then Rice
Picture below is of mine served with Better then Rice
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