My wife has a recipe she got from somewhere called Romantic Chicken with Mushrooms and Artichoke Hearts. It is similar to a dish that a local Italian restaurant serves that she really likes and she wanted me to make it. Well me being me, I had to change it up some. The original recipe calls for B/S chicken breast, but I substituted pork tenderloin because I had them. Her recipe did not include the sun-dried tomatoes, I added them because I had them and like them...
Also, my grands have been questioning why I haven't been cooking supper much lately so here we go...
Some of the lineup...
I cut the tenderloins into medallions about 1" thick. Course salt and cracked black pepper on all sides...
Pan seared them in EVOO and a couple of TBSP of unsalted butter until browned on both sides...
Next I drained the artichokes, reserving the liquid, and sautéed them and the mushrooms in the pan until the mushrooms were golden. Added the chopped sun-dried tomatoes and cooked a couple more minutes...
Then I added the reserved liquid from the artichokes, the small bottle of Chardonnay, and all of the tenderloin medallions to the pan. Simmered for about 20 minutes to reduce the liquid and then added 2 TBSP of capers. Cooked another 2-3 minutes...
Roasted Brussel sprouts...
Served over thin spaghetti noodles with shaved parmesan cheese and toasted baguette slices with a pear salad on the side. Give thanks and it's time to eat...
I've been really busy lately and cooking dinner has been lacking, for that I apologize to the grandgirls...
Also, my grands have been questioning why I haven't been cooking supper much lately so here we go...
Some of the lineup...
I cut the tenderloins into medallions about 1" thick. Course salt and cracked black pepper on all sides...
Pan seared them in EVOO and a couple of TBSP of unsalted butter until browned on both sides...
Next I drained the artichokes, reserving the liquid, and sautéed them and the mushrooms in the pan until the mushrooms were golden. Added the chopped sun-dried tomatoes and cooked a couple more minutes...
Then I added the reserved liquid from the artichokes, the small bottle of Chardonnay, and all of the tenderloin medallions to the pan. Simmered for about 20 minutes to reduce the liquid and then added 2 TBSP of capers. Cooked another 2-3 minutes...
Roasted Brussel sprouts...
Served over thin spaghetti noodles with shaved parmesan cheese and toasted baguette slices with a pear salad on the side. Give thanks and it's time to eat...
I've been really busy lately and cooking dinner has been lacking, for that I apologize to the grandgirls...