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Ingredientes
- 1 1/2 lb chicken tenderloin, cut into 1 inch pcs
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. garlic, minced
- 4 Tbsp. red onions, minced
- 16 x mushrooms, stem trimmed, cut in quarters
- 1/2 c. white wine
- 2 tsp tarragon
- 2 Tbsp. parsley, fresh, minced
- 1 1/2 c. brown sauce, (a mix like Knorr Swiss is fine)
- 2/3 c. chunky style pasta sauce
- 1 x tomato, small dice
Direcciones
- This classic sauce can be made ahead and added to your favorite sauteed white meat dish (rabbit, veal, pheasant, quail and even pork).
- In extra virgin olive oil, saute/fry the chicken pcs over high heat for two min till lightly browned. Add in onion, garlic, and mushrooms and cook for an additional 1 1/2 min. Add in wine, tarragon and parsley and cook over high heat till liquid reduces by half (approx. 4 min).
- Add in the brown sauce and the tomato sauce and blend in the pan with a rubber spatula. Toss in the minced tomatoes, blend and serve over cooked rice or possibly pasta. A buttery Chardonnay will complement this dish nicely.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1207g | |
| Calories 1052 | |
| Calories from Fat 296 | 28% |
| Total Fat 33.46g | 42% |
| Saturated Fat 5.15g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 775mg | 32% |
| Potassium 2393mg | 68% |
| Total Carbs 163.25g | 44% |
| Dietary Fiber 14.3g | 48% |
| Sugars 135.74g | 90% |
| Protein 15.79g | 25% |
