Chicken with Mushroom Wine Sauce
- ½ cup all purpose flour
- ¼ tsp no-salt Italian Seasoning
- 2 Tbsp parmesan cheese
- 1 lb chicken tenders
- 2 tsp olive oil
- 2 tsp unsalted butter, divided
- 4 cloves minced garlic, divided
- 12-16 oz sliced mushrooms
- ¼ tsp Mrs Dash garlic & herb
- ¼ cup white wine (don’t use cooking wine)
- ⅓ cup no-salt chicken broth
- ¼ cup chopped fresh parsley, or ⅛ cup dried parsley
- Mix the Italian Seasoning and Parmesan cheese and sprinkle evenly on the chicken. Then lightly dredge chicken in the flour.
- Heat a large non-stick skillet to medium. When hot, add 1 tsp olive oil, and 1 tsp butter. Add chicken to the skillet and cook for 5 minutes on a side, or until chicken is no longer pink.
- Remove chicken from the skillet and cover it to keep it warm.
- Add additional 1 tsp olive oil and 1 tsp butter to the skillet. Add garlic, mushrooms, and Mrs Dash Garlic & Herb. Cook for 5 minutes, stirring occasionally.
- Add wine, chicken broth, and parsley to the pan. Stir, breaking up any brown bits from the bottom of the pan. Then continue to cook on medium for a few minutes, or until the liquid is reduced by about half. Add chicken to the skillet, spoon broth and mushroom over it, and cook for 1 more minute before serving.
Serving size: 4 oz. Sodium: 128mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/poultry/chicken-with-mushroom-wine-sauce/
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