Chicken with mushroom wine sauce and pasta

 (From Tina Thomas)

6 chicken tenderloins (seasoned with salt, pepper, and Italian seasoning
4 tablespoons butter
1 shallot, diced
2 cloves garlic, diced
10 oz. of coursely chopped mushrooms (I used baby bellas)
1/3 cup of dry white wine
little less than a cup of heavy cream
dash of ground nutmeg
cooked pasta of your choice (I used Texas Gourmet Pasta's whole wheat mushroom linguine)

add 1 tablespoon of butter in pan on high heat and sear the chicken tenderloins about 3-4 minutes on each side, set chicken aside.  Clean out the pan and add the remaining 2 tablespoons of butter on medium heat, saute the shallots and garlic for about 5 minutes until tender.  Add the mushrooms and cook until they change color and start to turn brown.  Increase heat to medium high and add the wine, simmer until the wine has reduced about 2/3's.  Lower heat to medium low and add the cream and nutmeg, simmer about 5 minutes, do not boil.  Cut the chicken into about 1 inch pieces and add to the sauce, simmer another 15 minutes, stirring occasionally.  Serve over cooked pasta of your choice and add shredded fresh parmesian cheese.  Enjoy! 

Note:  I actually came up with this recipe today and tried it out, amazing!  We inhaled it.  I'm sure that you could try it with olive oil instead of butter and half and half instead of the cream to make it a bit healthier, but I like it nice and fattening and bad for you....lol