“I came up with this recipe when I found some good mushrooms at the store and thought about what I already had at my house. Very easy to make and delicious! Not sure if my measurements are exactly right but you can just kind of use your own judgment.”

Ingredients Nutrition


  1. Heat oil in large skillet over medium high heat.
  2. Season chicken with salt, pepper, and garlic powder.
  3. Brown both sides of chicken tenders in skillet (3-5 minutes per side) Remove tenders then add the mushrooms and cook until tender. Season with salt and pepper.
  4. Reduce heat to medium low. Push mushrooms to one side of the pan and melt butter then add flour to make a roux. Cook until combined and flour has cooked out, stirring constantly (about 2 minutes and add more butter or olive oil if mixture looks too dry).
  5. Add wine and let cook out. Mixture will thicken so add water as necessary.
  6. Add chicken back to the skillet and continue cooking until gravy is of desired thickness.
  7. Squeeze lemon into gravy and serve over rice or noodles.

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