Chicken & Mushrooms

• 2 pounds Boneless Skinless Chicken Breast Tenderloins
• 1 package White Button Mushrooms
• 1 package Baby Bella (cremini) Mushrooms
• 4 cloves Garlic, Minced
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 Tablespoon Montreal Chicken Seasoning
• 1 teaspoon Lawry's Seasoned Salt
• 1/2 teaspoons Freshly Cracked Pepper, or more to taste
• 1 can Beef Broth
• 1 teaspoon Soy Sauce

1. Add half of the garlic to a cold pan of olive oil and butter.
2. Gently bring to medium-high heat, being careful not to overbrown.
3. Season chicken with Montreal seasoning, Lawrys and pepper, to taste.
4. Once the pan is hot (garlic has begun to sizzle), add to the pan and brown, approximately 4 minutes on each side.
5. Quarter cleaned mushrooms, and add to the pan on top of the chicken.
6. The pan may be very full, but the mushrooms will cook down.
7. Add beef broth, soy sauce and the remaining garlic.
8. Bring to a heavy simmer, cover and continue cooking over medium heat for ten minutes (or until mushrooms have reduced and absorbed the garlicky flavor).
9. Serve over rice or mashed potatoes.
10. A delicious, husband-pleaser!!
11. !

chicken, white button mushrooms, bella, garlic, olive oil, butter, montreal chicken, salt, freshly cracked pepper, beef broth, soy sauce

Taken from tastykitchen.com/recipes/main-courses/chicken-mushrooms/ (may not work)