Step 1

Season chicken tenderloins generously with salt and pepper, then lightly dredge each piece in flour.

Step 2

Heat 1 tsp of olive oil in a large, non-stick skillet over medium heat. When hot, add ½ tbsp of the butter.

Step 3

As soon as the butter melts add the chicken pieces to the skillet, and cook for about 5 minutes on each side, or until chicken pieces are cooked through and is golden brown on the outside. Transfer to a dish and cover with foil to keep warm.

Step 4

Add remaining oil and butter to the skillet. Then add in the garlic, mushrooms, salt, and pepper, and cook, stirring regularly, until mushrooms begin to become tender, about 5 minutes.

Step 5

Stir in the chicken broth and wine, scraping up any browned bits from the bottom of the pan. Cook until the liquid reduces by half.

Step 6

Return the chicken to skillet, and spoon the sauce over the tenderloins. Sprinkle in parsley, and cook for another minute or two until the chicken is hot.

Step 7

Transfer the chicken to serving plates and spoon sauce and mushrooms over top.