4-6 boneless chicken tenders, cut into small 1" pieces
All purpose flour
2 tablespoons oil (your choice)
1 1/4 pounds mushrooms, sliced
1/2 medium onion, chopped
1 1/2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried
1 1/2 tablespoons chopped fresh tarragon or 1 1/2 teaspoons dried
1 1/2 cups chicken stock or broth (make your own)
1 cup dry white wine (I use cooking wine)
Grated Parmesan cheese (to dust over top - optional)
Sprinkle chicken with salt and pepper; dust with flour. Heat oil in heavy large skillet, or electric fry pan, over medium-high heat. Add chicken; sauté until brown, about 8 minutes. Transfer to plate. Add mushrooms, onions and herbs to skillet. Sauté until mushrooms are cooked through and juices are reduced to glaze, about 12 minutes. Add broth and wine to skillet. Boil until reduced by half, about 8 minutes. Return chicken to skillet. Simmer until chicken is cooked through and liquid thickens to sauce consistency, about 6 minutes. Season with salt and pepper. Serve chicken over your choice of pasta or rice; dust with grated Parmesan cheese. Serve immediately.
Yield: 2-4 servings
Cook's note - recipe is easily doubled.