Step 1

Heat half of the butter and half of the olive oil in a heavy skillet over medium high heat.

Step 2

Season the chicken tenders and then sear in batches until browned on all sides. Remove from skillet and set aside.

Step 3

Add the rest of the butter and oil to the skillet and cook the mushrooms until they are browned and crispy.

Step 4

Add the garlic, herbs and chicken stock and deglaze the pan, scraping all of the good stuff from the bottom of the pan.

Step 5

Add the cream and sour cream and simmer until sauce starts to thicken. Do not boil, as cream could split.

Step 6

Return the tenderloins to the pan and toss through the sauce. Cook for five more minutes. or until internal temperature of the chicken is 165 degrees F.

Step 7

Store, covered, in the refrigerator for up to 5 days.