Mushroom chicken
These creamy mushroom chicken tenderloins are inspired by a dinner craze from way back in the day. It is such a simple, delicious dinner!
Ingredients
- 3 Tablespoons butter
- 4 ounces mushrooms diced, roughly half an 8-ounce pack
- 3 Tablespoons all-purpose flour
- 1 cup chicken stock or broth
- 1/2 cup milk any type I am using 1%
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt and black pepper (each)
- 1 pound chicken tenderloins raw
- salt and pepper (to sprinkle on chicken, separate from what is in the sauce)
- 4 cups cooked rice prepared to package instructions
Instructions
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Preheat oven to 400 degrees.
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Add raw chicken tenderloins to a casserole dish, and dust them with a little salt and pepper; set aside.
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Combine flour, salt pepper and garlic powder in a small bowl, and set aside.
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In a small or medium pan, melt butter over medium low heat.
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Add diced mushrooms to pan, and cook until tender, about 7 minutes.
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Add flour mixture to the pan, and stir to combine as it cooks and combines with the butter to make a paste (about 1 to 1.5 minutes)
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Add the chicken broth and milk, and whisk together to smooth out the lumps.
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Bring to a simmer and continue cooking until mixture thickens, about 3 minutes.
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Pour mixture over chicken, and use a spoon to distribute evenly over the top.
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Cover with aluminum foil, and bake for 30 minutes.
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Remove from oven and uncover.
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The chicken will give off some moisture, and you will need to stir the sauce and spoon is over the chicken prior to serving to smooth it out.
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Serve immediately over cooked rice.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
Several readers have shared that you can substitute corn starch for the flour to make this gluten free. I have not tested this myself, but many others have reported great results.