Description
Tender chicken tenderloins and fresh baby portobello mushrooms, seared in a pan and cooked with flavorful brandy sauce.
Ingredients
- FOR THE CHICKEN:
- 8 Chicken Tenderloins
- 1 teaspoon Salt
- ½ teaspoons Black Pepper
- 1 teaspoon Dried Thyme
- 1 teaspoon Paprika
- FOR THE SAUCE:
- 2 Tablespoons Olive Oil
- 1 Small Onion, Chopped
- 2 cloves Garlic, Minced
- 8 ounces, weight Baby Portobello Mushrooms Sliced
- ¼ cups Brandy Of Your Choice
- ¾ cups Chicken Stock
- 1 teaspoon Cornstarch
- 2 Tablespoons Warm Water
- 2 Tablespoons Butter
- 1 Tablespoon Chopped Flat Leaf Parsley
Preparation
Place chicken tenderloins in a plastic bag and pound until flattened to ½ inch (only of needed). Dry well. Season with salt, pepper, thyme and paprika. Set aside.
In a large pan over medium heat cook onions in olive oil, stirring frequently for 2-3 minutes until translucent. Add garlic and mushrooms. Add more salt and pepper if needed. Cook for for 4-5 minutes, until most of the water from mushrooms has evaporated.
Add chicken to the pan and cook for 2 minutes per side until golden. Remove pan from burner and add brandy. Stir the bottom of pan and place back on burner (reduce heat to low).
Add chicken stock and cook on low for 8 minutes.Chicken should be fully cooked at this point.
In a small bowl combine cornstarch and water. Add to the pan and stir to combine. Cook for 1-2 minutes, adjust taste and add more cornstarch (mixed with some water) if needed. Remove from heat and add butter. Stir to combine.
Serve warm or store in the fridge for up to 3 days. Garnish with parsley.
Recipe adapted from bamskitchen.com.
