If you have wild mushrooms, such as oyster or shiitake, use them to make this mushroom and olive sauce even more delicious. Serve this flavorful chicken breast recipe with mashed potatoes and sautéed spinach for a complete meal. Save the unused chicken tenders in an airtight container in your freezer for up to 3 months. Once you have enough, thaw them out for another use.

Julia Clancy
Source: EatingWell Magazine, September/October 2018

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Recipe Summary

active:
35 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove and reserve chicken tenders (if attached) for another use. Slice each breast in half horizontally to make 4 pieces total. Place on a cutting board and cover with a large piece of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan to an even thickness of about 1/4 inch. Sprinkle with 1/4 teaspoon each salt and pepper. Place flour in a shallow dish and dredge the cutlets to coat both sides, shaking off excess. (Discard remaining flour.)

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  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Add 2 pieces of chicken and cook, turning once, until evenly browned and cooked through, 2 to 3 minutes per side. Transfer to a large serving plate and tent with foil to keep warm. Repeat with the remaining chicken.

  • Add the remaining 1 tablespoon oil, mushrooms and shallot to the pan. Cook, stirring occasionally, until softened, 1 to 2 minutes. Add sherry; bring to a boil. Cook, scraping up any browned bits from the bottom of the pan, until the sherry is reduced by about half, about 45 seconds. Add broth, olives, parsley and the remaining 1/4 teaspoon each salt and pepper. Cook, stirring, until the sauce is reduced by about half, 4 to 7 minutes. Remove from heat; stir in butter. Serve the sauce over the chicken.

Nutrition Facts

286 calories; protein 25.1g 50% DV; carbohydrates 5.3g 2% DV; dietary fiber 0.7g 3% DV; sugars 0.7g; fat 16.9g 26% DV; saturated fat 4.1g 21% DV; cholesterol 70.3mg 23% DV; vitamin a iu 184.9IU 4% DV; vitamin c 1.8mg 3% DV; folate 7.9mcg 2% DV; calcium 20.3mg 2% DV; iron 1.6mg 9% DV; magnesium 26.3mg 9% DV; potassium 312.8mg 9% DV; sodium 393.6mg 16% DV.
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
09/09/2018
Great flavor but sauce a bit thin. Chicken cooked for 3 min/side was a bit tough? I'd probably save a bit of the dredging flour to use to thicken the sauce before adding the broth. I used white mushrooms and believe the tip about wild mushrooms would enhance the flavor even more. Read More
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