Pan Lickin' Chicken
1 1/4 lbs. chicken tenders (or breasts pounded to 1/4" thick)
1 teaspoon salt
½ teaspoon black pepper
¾ cup flour (any kind will work)
¼ cup Wild Mushroom & Sage Olive Oil
Salt and pepper to taste
Large handful of sliced mushrooms (optional)
¼ cup Pomegranate Quince Balsamic Vinegar
2 tablespoons sour cream (optional)
Salt and pepper the chicken. Place the flour in a sealable plastic bag; add the chicken and shake to coat the chicken. Shake off excess.
Heat the olive oil in a fairly large skillet on medium high. Place the chicken in the pan. When the chicken is opaque about 2/3 up the sides (3-4 minutes), turn the chicken over. Cook until nicely golden, about 3 minutes. Remove the chicken to a warm plate. Next, saute the mushrooms until they have given up most of their liquid. Add another tablespoon oil if they seem dry at first. Add the vinegar to the pan and let simmer until the liquid starts to thicken, about 2 minutes. Reduce heat to medium add in the sour cream. Add the chicken back in and baste it with the sauce for another minute or two until the sauce is thickened a bit more. Remove from heat and serve.
*Other Oils and Vinegars can be substituted in this dish.