CHICKEN AND MUSHROOM SKILLET RECIPES RECIPES

Steps:

• Pour milk into a wide, shallow bowl. Spread flour into a separate wide, shallow bowl. Dip each chicken breast half into milk to coat; move to the dish with the flour and press chicken into flour to coat entirely.
• Heat oil in skillet over medium-high heat. Fry chicken in hot oil until golden brown, about 3 minutes per side. Remove chicken to a plate; drain fat from the skillet and return to medium-high heat.
• Melt butter in the skillet. Saute mushrooms in hot butter until softened, about 2 minutes. Pour white wine over the mushrooms. Stir gravy, half-and-half, and mustard with the mushrooms; season with salt and pepper. Bring the liquid to a simmer and cook for 2 minutes.
• Return chicken to the skillet and cook until the chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• 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 all of the good stuff from the bottom of the pan.
• Add the cream and sour cream and simmer until sauce starts to thicken. Do not boil, as cream could split.
• Return the tenderloins to the pan and toss through the sauce. Cook for five more minutes.
• Store, covered, in the refrigerator for up to 5 days.