INGREDIENTS
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8 chicken tenderloins, 16 oz total
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2 tsp butter
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2 tsp olive oil
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1/4 cup all purpose flour* (use rice flour if gluten free)
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3-4 cloves garlic, minced
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12 oz sliced mushrooms
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1/4 cup white wine
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1/3 cup fat free chicken broth
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salt and fresh pepper to taste
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1/4 cup chopped fresh parsley