Healthy Response to Chicken Marsala: Chicken with White Wine Mushroom Sauce

I love the flavors of chicken marsala, but it is often filled with butter and cream to give the sauce its well known rich savory taste. This recipe is my response to the traditional chicken marsala. Enjoy!

CHICKEN WITH WHITE WINE MUSHROOM SAUCE

INGREDIENTS:

- 8 chicken tenderloins
- 1/4 cup AP flour
- 2 teaspoons olive oil
- 2 teaspoons butter
- 2 cups sliced cremini mushrooms
- 1 small or 1/2 large onion, chopped (about 1 cup)
- 2-3 garlic cloves, minced
- 1/2 cup white wine
- 1 cup reduced sodium chicken stock
- 1/2 teaspoon sugar
- 1/4 cup chopped Italian parsley
- salt and pepper to taste

INSTRUCTIONS:

1. Place the flour in a shallow dish and season with salt and pepper. Lightly dredge the chicken tenders in the flour on each side. Make sure to shake off any excess flour.
2. Grab a large skillet and place it over medium heat. Add 1 teaspoon of butter and 1 teaspoon of your oil. Once butter is melted, add your chicken and cook on each side for about 5 minutes, until beautiful golden brown. Place chicken on a place when done.
3. While the chicken is cooking, prepare the rest of your ingredients. The French call this mise en place because they're fancy.
Look at this kick ass mise en place.

4. Add the rest of you oil and butter to the pan. Add the onion and mushrooms and season with salt and pepper. Cook for about 5 minutes, until cooked and slightly caramelized. Add the garlic and cook for another minute.
5. Add the wine and crank up the heat to high. Scrape the bottom of the pan to get all of that beautiful flavor. Add the chicken stock and sugar. Let the sauce reduce by about half, 5-7 minutes.
6. Add the chicken back in and sprinkle the parsley over top.
7. Enjoy over pasta, mashed potatoes, or my basic risotto.