Recipe Details
Ingredients
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3poundschicken tenders
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½cupflour
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1teaspoonsalt
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½teaspoonground black pepper
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¼teaspoonpaprika
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4tablespoonsbutter
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4tablespoonsolive oil
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2(8 ounce) packageswhite mushrooms, sliced
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⅓cupchopped shallots
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3clovesgarlic, minced
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2 ½cupswater
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2 ½teaspoonsroasted beef base (such as Better then Bouillon®)
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2 ½cupsMadeira wine
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½tablespooncornstarch
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1tablespoonwater
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2tablespoonschopped fresh parsley (Optional)
Cooking Directions
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Place chicken tenders between 2 pieces of plastic wrap and pound with a meat tenderizer to flatten slightly.
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Mix together the flour, salt, pepper, and paprika in a shallow bowl. Coat chicken pieces in flour mixture and set aside on a sheet pan until all pieces have been coated.
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Melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat. Place half of the chicken in the pan and cook until browned, about 5 minutes per side. Remove chicken to a sheet pan. Heat the remaining butter and oil in the pan, and repeat with the remaining chicken pieces. Set chicken aside.
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Combine mushrooms and shallots in the same skillet and cook until the mushrooms release their juices, about 5 minutes. Add garlic and cook for 1 more minute. Transfer mixture to a bowl and set aside.
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Bring 2 1/2 cups water to a boil in the same skillet and whisk in beef base until dissolved. Add Madeira wine, bring to a boil, and cook until mixture has reduced by about 1/3. Return mushrooms, shallots, and garlic to the skillet and let simmer.
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Mix cornstarch and cold water together in a small bowl. Add to the skillet and boil until sauce thickens slightly, at least 1 minute.
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Return chicken to skillet, reduce heat to low, and cook until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes more. Remove from heat, sprinkle with parsley, and serve.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe10 | |
Calories393 | |
% Daily Value * | |
Total Fat 15g |
19% |
Saturated Fat 5g |
25% |
Cholesterol 95mg |
32% |
Sodium 348mg |
15% |
Total Carbohydrate 16g |
6% |
Dietary Fiber 1g |
3% |
Total Sugars 6g |
|
Protein 33g |
|
Vitamin C 3mg |
14% |
Calcium 30mg |
2% |
Iron 2mg |
11% |
Potassium 485mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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