Creamy Chicken and Mushroom Casserole

Ingredients :

• 1 pound chicken tenderloin
• ½ pound mushrooms thickly sliced
• 2 tablespoon butter
• 2 tablespoon olive oil
• 2 cloves garlic crushed
• ¼ cup fresh parsley chopped
• 2 tablespoon fresh thyme leaves
• salt and pepper
• ½ cup chicken stock
• ½ cup heavy cream
• ¼ cup sour cream

Instructions :

• Heat half of the butter and half of the olive oil in a heavy skillet over medium high heat.
• Season the chicken tenders and then sear in batches until browned on all sides. Remove from skillet and set aside.
• Add the rest of the butter and oil to the skillet and cook the mushrooms until they are browned and crispy.
• Add the garlic, herbs and chicken stock and deglaze the pan, scraping all of the good stuff from the bottom of the pan.
• Add the cream and sour cream and simmer until sauce starts to thicken. Do not boil, as cream could split.
• Return the tenderloins to the pan and toss through the sauce. Cook for five more minutes. or until internal temperature of the chicken is 165 degrees F.
• Store, covered, in the refrigerator for up to 5 days.