Instructions

• Heat 2 tablespoons butter in a large skillet over medium-high heat until melted and foaming.
• Divide the 1/2 teaspoon salt and 1/4 teaspoon black pepper evenly: use half on the chicken and half on the mushrooms. Season the 1 1/2 pounds (650 g) chicken tenderloins with half of the salt and pepper.
• Add the seasoned chicken to the hot skillet in a single layer and brown for 3–4 minutes per side, until golden. Remove the chicken from the skillet and set aside on a plate.
• Add the 8 ounces (225 g) chopped cremini mushrooms to the same skillet and sprinkle with the remaining salt and pepper. Cook the mushrooms, stirring occasionally, for 3–4 minutes until softened and lightly browned.
• Sprinkle 2 tablespoons all-purpose flour over the mushrooms and cook, stirring constantly, for about 30 seconds to remove the raw flour taste.
• Gradually pour in 1 cup chicken stock while stirring and scraping the pan to deglaze and lift any browned bits. Continue stirring until the mixture begins to thicken slightly.
• Stir in 1/2 cup semi skimmed milk, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Bring the sauce to a gentle simmer and cook about 1 minute until it thickens.
• Return the browned chicken to the skillet, spoon the sauce over the pieces, and bring to a gentle simmer. Cook until the chicken is heated through and cooked to a safe internal temperature (about 2–4 minutes, depending on thickness).
• Remove from heat and serve the chicken and mushroom sauce over buttered spaghetti, mashed potatoes, or rice.