9 Chicken tenders
4 Tb butter
Mushroom Sauce Ingredients
1 C button mushrooms,chopped
1 C fresh Shiitake mushrooms, chopped
Two 1/4 tsp salt each
pinch Black pepper
1/2 C Chicken broth
2 Tb extra dry vermouth
2 Tb heavy cream
Saute chickens in 2 Tb of butter. Add pinch of black pepper and 1/4 tsp salt. Turn it over after one side is seared. Set aside.
Saute chopped mushrooms in 2 Tb of butter, 1/4 tsp of salt, pinch of black pepper, 1/2 C chicken broth, 2 Tb extra dry vermouth, 1/4 C heavy cream. Simmer to reduce the sauce until it is thick.
Add chickens just to heat through. Remove from heat.
Arrange chicken tenders - individual servings on a plate. Arrange some mushroom sauce on top of chicken tenders and dot the plate with mushroom sauce. Serve.
