Fit Has A Feelin': Mushroom White Wine Chicken

Have you ever been short on time but in need of a warm meal to feed your family? I find myself in that position a lot. I either forget to get something out of the freezer or I take something out of the freezer but have no idea what I want to make. A few nights ago, this was the case. I had taken out chicken breast and I didn't quite know what I wanted to do with it. I then realized that I had some mushrooms that I didn't want to go bad. I thought, why not something with a mushroom sauce? Even better, why not something with a white mushroom sauce. Sooooooo....

I did a little research on the internet and ended up getting the general jist of how a nice white wine sauce is made.

So here is my recipe...

Ingredients:

6 chicken breast tenderloins
5 oz. mushrooms, sliced
3/4 C. white wine of your choice
4 tbsp. margarine
1 tblp. flour
salt, to taste
pepper, to taste

Directions:

Begin by melting 1 tbsp. of margarine in a small pan. Saute your sliced mushrooms until they are soft.

In a separate pan, melt another 1 tbsp. of margarine gently lay the chicken tenderloins into the hot margarine. Add salt and pepper to each tenderloin and cook until both sides are white. Be careful to not cook 100% of the way as it will make your chicken taste like rubber when it is fully cooked with the mushrooms.

Next, remove the chicken and melt the remaining 2 tbsp. of margarine. Once the margarine is melted, add in the white wine and follow by slowly whisking in the flour making sure to not create any lumps.