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1-1/2 pounds chicken tenderloin, cut into 1" pieces
In olive oil, sauté the chicken pieces over high heat for two minutes until lightly browned. Add onion, garlic, and mushrooms and cook for an additional 1-1/2 minutes.
Add wine, tarragon, and parsley and cook over high heat until liquid reduces by half (approximately 4 minutes).
Add the brown sauce and the tomato sauce and blend in the pan with a rubber spatula. Toss in the chopped tomatoes, blend and serve over cooked rice or pasta.
Poster's Notes:
I would decrease the garlic if doubling unless you REALLY like garlic. This sauce (everything but the chicken) can be made ahead.
Posted by Judith Sobel
Nutritional Info Per Serving: N/A
2 tablespoons olive oil
1 tablespoon garlic, chopped
4 tablespoons red onions, chopped
16 mushrooms, stem trimmed, cut in quarters
1/2 cup white wine
2 teaspoons tarragon
2 tablespoons parsley, fresh, chopped
1-1/2 cups brown sauce
2/3 cup chunky style pasta sauce
1 tomato, small dice
A mix is fine for the brown sauce. A Chardonnay will complement this dish nicely.