Chicken and Mushrooms in a Garlic White Wine Sauce

Haven't done a dinner recipe in a while. We have decided in my house that each of us will try a different recipe to cook for everyone each week. This was mine, and it turned out pretty good (well there were no leftovers at least)

Ingredients
Serving Size: 4 Servings (divide between 4)
Calories: 169
8 chicken tenderloins, 16 oz total
2 tsp butter
2 tsp olive oil
1/4 cup all purpose flour* (use rice flour if gluten free)
3-4 cloves garlic, minced
12 oz sliced mushrooms
1/4 cup white wine
1/3 cup fat free chicken broth
salt and fresh pepper to taste
1/4 cup chopped fresh parsley

Season chicken with salt and pepper. Lightly dredge in flour.

Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside.

Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.

Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve.

I served this with garlic and herb couscous!

*I only used 1 tbsp of flour and tossed the rest, so calculations were for 1 tbsp flour only.