Return to Main Recipes Page/Return to Home Page

1-1/2 pounds chicken tenderloin, cut into 1" pieces
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

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:
A mix is fine for the brown sauce. A Chardonnay will complement this dish nicely.

I would decrease the garlic if doubling unless you REALLY like garlic. This sauce (everything but the chicken) can be made ahead and added to your favorite sautéed white meat dish.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A