Chickentenders Portabello Mushrooms Recipe

• 1 1/2 lb fresh chicken tenders
• 1 small onion, minced
• 8 - 10 ounce pkg portobello mushrooms, sliced
• 2 medium potatoes cubed**
• 1 clove of garlic diced
• 2 tbsp pkg chicken gravy
• 1/4 c warm water
• 1/4 c extra virgin olive oil
• salt and pepper
• *after cubing potatoes place in microwave for 2 - 3 min on high or possibly use potato setting till slightly tender.

1. Heat large skillet to medium to medium high.
2. Add in 2 Tbsp.
3. of extra virgin olive oil and chicken tenders; cook till no longer pink (approximately 5 min).
4. Meantime, chop the onion, dice the garlic and prepare potatoes.
5. When chicken tenders no longer pink, remove from skillet.
6. In same skillet, add in remaining extra virgin olive oil, onion, garlic, potatoes and portobello.
7. Cook till tender; approximately 10 min.
8. Add in 2 Tbsp.
9. of chicken gravy mixed with 1/4 c. warm water and bring it to a boil.
10. Stir in chicken tenders and simmer for 20 min till the liquid thickens.
11. The whole process is less then 30 min for preparation.
12. Enjoy

onion, portobello mushrooms, potatoes, clove of garlic, chicken gravy, warm water, extra virgin olive oil, salt, potatoes

Taken from cookeatshare.com/recipes/chickentenders-portabello-mushrooms-47392 (may not work)