1lbchicken tendersor boneless skinless breast cut in thick strips
Seasoned flourrecipe below
1cupsliced fresh mushrooms
3cupsroughly chopped arugulasee NOTES
1cuphalf-and-half or light cream
4tbsgrated Parmesan cheeseor Romano
Mix seasoned flour ingredients in a plastic bag. Add chicken and shake to coat.
Heat a large deep skillet over medium-high heat. Add the olive oil and the butter.
Brown chicken tenders on both sides; about 5 minutes each side. Remove chicken and keep warm.
In the same pan, add the mushrooms and garlic. Cook, stirring frequently, for about 3 minutes or until garlic is fragrant and mushrooms begin to brown. Sprinkle the 4 tbs of flour over the mushrooms and stir to incorporate.
Slowly add the white wine, scraping up all the brown bits at the bottom of the pan, stirring so there are no lumps. Add the oregano. Pour in the chicken stock and stir until it thickens. Add the arugula. Taste and add any additional salt and pepper to taste.
Add the cream and the grated cheese. Place the chicken back in the pan and heat through.