Chicken and Mushrooms in a Garlic White Wine Sauce

8 chicken tenderloins
2 tsp butter
2 tsp olive oil
3- 4 cloves garlic, minced
12 oz sliced mushrooms
1/4 cup white wine
1/3 cup fat free chicken broth
salt and pepper to taste

Saute chicken in olive oil and butter. Cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Remove from skillet and set aside in a warm oven.

Add additional olive oil and butter to the skillet, then add garlic and cook for a few seconds. Add sliced mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.

Add wine and chicken broth. Stir the pan with a wooden spoon breaking up any bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroo sauce and serve.