Chicken and Mushroom Sauce

1 ½ lbs chicken tenders, cut into 1 inch pieces
½ cup flour
1 tsp seasoning salt
¼ tsp pepper
2 TB canola oil
1 TB butter
1 Pkg of sliced mushrooms
2 cans Cream of Mushroom soup (I use low fat)
1 can white wine (you can use water or chicken broth, but it won’t taste the same)
(I use Reese’s Vintage Cooking Wine)

In small paper bag or bowl mix flour, salt and pepper; add chicken and coat well and shake off excess flour and discard used flour. In a large pot add 1 TB of butter; when hot add sliced mushrooms, sautee until soft and remove and set aside. Then add 1 TB of oil and half of chicken and brown and then add to mushrooms and repeat with remaining chicken. When done browning second batch add mushrooms and chicken back to pot and add soup and wine and stir. Bring to a boil and cover and simmer for 20 minutes stirring every few minutes.

We serve it over Roasted Potatoes… 5 to 6 medium red potatoes washed and scrubbed, and cut into ¼ inch pieces. Coat with 1 TB of olive oil and we use ½ pkg of ranch dip mix or a mixture of herbs. Line a cookie sheet with no stick aluminum foil and spray with cooking spray and cook for 30 to 40 minutes at 425 degrees or until done. We like them crispy on the outside and tender in the middle.

SORRY NO PICTURE YET!!!