Makes 4 servings
1 lb of chicken tenderloin
1/2 lb mushrooms thickly sliced
2 tbsp butter
2 tbsp olive oil
2 cloves of garlic crushed
1/4 cup fresh parsley chopped
2 tbsp fresh thyme leaves
salt and pepper
1/2 cup chicken stock
1/2 cup heavy cream
1/4 cup sour cream
Heat half of the butter and half of the olive oil in a heavy skillet.
Season the chicken tenders and then sear in batches until browned on all sides. Remove from skillet and set aside.
Add the rest of the butter and oil to the skillet and cook the mushrooms until they are browned and crispy.
Add the garlic, herbs and chicken stock and deglaze the pan, scraping the bottom of the skillet.
Add the cream and sour cream and simmer until sauce starts to thicken. Do not boil, to avoid splitting the cream.
Return tenderloins to the skillet and toss through the sauce. Cook for 5 more minutes.
Store, covered, in the fridge for up to 5 days.
Nutrition per serving: Protein 27g, Fat 29g, Carbs 5g