Ingredients:
* 2 Tablespoons butter
* 1 lb fresh white mushrooms, sliced
* 2 shallots, chopped fine
* 4 garlic cloves, minced
* 1/2 cup sun-dried tomatoes (in oil), drained and chopped coarsley
* 3/4 teaspoon crushed red pepper flakes
* 2 lbs chicken tenders (16-18 pieces)
* Salt & pepper
* 1 cup flour
* 1/4 cup olive oil
* 1 cup dry sherry
* 1 1/2 cups chicken broth
* 1/2 cup heavy whipping cream
* 1/4 cup thinly sliced basil
Cooked pasta or rice
Method
Melt butter in large pan over medium-high heat; add sliced mushrooms. Cook, stirring frequently, until mushrooms have lost most liquid and begin to lightly brown, 5-10 minutes; add shallots, cook 2-3 minutes or until shallots soften; add garlic, tomatoes, and pepper flakes; saute 2-3 minutes more; remove from pan and set aside. Rinse chicken tenders, season with salt and pepper. Dredge chicken pieces in flour until lightly coated. Shake off excess flour. To same pan mushrooms were cooked in, add olive oil, heat on medium-high and when oil is hot add chicken tenders, reduce heat to medium being careful not to burn flour on chicken. Do not crowd tenders in pan. Cook in 2 batches, if necessary. Brown lightly on both sides, about 2 minutes on each side. Remove chicken from pan and set aside. (Chicken will not be completely cooked through.) With heat on low, add sherry to pan, stirring and scraping up brown bits of from chicken. Bring sherry to a boil, add chicken broth, and return to a boil. Return chicken to pan (chicken should be in one layer on bottom of pan); simmer in the sherry-broth liquid for 5-7 minutes, covered; pour mushroom & tomato mixture over chicken and return to a simmer. Pour cream over the chicken-mushroom mixture; gently stir to incorporate cream. Sprinkle on 2 tablespoons of the basil; return to a gentle simmer, about 5 minutes. Serve over your favorite pasta or rice. Sprinkle with remaining basil.
Notes: Large bags of frozen Chicken tenders can be bought in most grocery stores. Last stage of recipe can also be made in large baking dish-- Browned chicken is layered in large baking dish, covered with sherry-broth and the mushroom mixtures, then with cream. Heat about 20-25 minutes at 350 degrees.
Number of servings: 6
