Garlic Pepper Chicken
-1.5 teaspoon garlic pepper seasoning
-1 teaspoon chicken seasoning salts (You can use regular meat seasoning salts, like Lawreys', if you can't find a chicken seasoning salt-but I think the chicken one flavors the chicken better since that's what it's made for)
-0.5 teaspoon paprika
-1 tablespoon vegetable oil
-2 tablespoons margarine
-0.5 cup red wine (I use Little Penguin Merlot-be sure to use something you like to drink because when the alcohol is cooked out, all that's left is the flavor!)
-2 tablespoons brown sugar
-3 tablespoons dried chives
-2 small cans mushroom pits and pieces, drained and finely diced
-2 cloves garlic, grated
-1 pound chicken tenders
-0.5 cups heavy whipping cream
-extra black pepper if desired
Boil the red wine and dissolve the brown sugar in it-add the chives and set aside. Combine the garlic pepper, chicken seasoning salts, and paprika in a small bowl. Pound out the chicken tenders until they're basically all of the same thickness. Dip the chicken tenders in the cream and rub with the combined spices from earlier. Heat the butter and oil in a skillet (preferably at least two inches deep). Brown the chicken on medium heat and pull from the skillet. Toss the mushrooms and garlic into the skillet and saute lightly. Add the red wine sauce from earlier, and slowly add the chicken. Cook over low heat for five minutes or until flavors mesh well. Toss lightly with black pepper if desired and serve warm with orzo or mashed potatoes and a spinach and tomato salad. Enjoy!
-1 teaspoon chicken seasoning salts (You can use regular meat seasoning salts, like Lawreys', if you can't find a chicken seasoning salt-but I think the chicken one flavors the chicken better since that's what it's made for)
-0.5 teaspoon paprika
-1 tablespoon vegetable oil
-2 tablespoons margarine
-0.5 cup red wine (I use Little Penguin Merlot-be sure to use something you like to drink because when the alcohol is cooked out, all that's left is the flavor!)
-2 tablespoons brown sugar
-3 tablespoons dried chives
-2 small cans mushroom pits and pieces, drained and finely diced
-2 cloves garlic, grated
-1 pound chicken tenders
-0.5 cups heavy whipping cream
-extra black pepper if desired
Boil the red wine and dissolve the brown sugar in it-add the chives and set aside. Combine the garlic pepper, chicken seasoning salts, and paprika in a small bowl. Pound out the chicken tenders until they're basically all of the same thickness. Dip the chicken tenders in the cream and rub with the combined spices from earlier. Heat the butter and oil in a skillet (preferably at least two inches deep). Brown the chicken on medium heat and pull from the skillet. Toss the mushrooms and garlic into the skillet and saute lightly. Add the red wine sauce from earlier, and slowly add the chicken. Cook over low heat for five minutes or until flavors mesh well. Toss lightly with black pepper if desired and serve warm with orzo or mashed potatoes and a spinach and tomato salad. Enjoy!
