Oh look, two posts in a row!

New day, new recipe.   How's everyone hanging in there?

As promised, I'm going to lead with the recipe so you don't have to scroll through a page of rambling.  This is a recipe that is pretty quick and easy, and the ingredients are fairly inexpensive.  You can always splurge on fancier mushrooms or wine for the sauce, but if you only have a can of sliced mushrooms and cheap plonk available, this sauce will still be pretty impressive.

Chicken with Mushrooms in Cider/Wine Sauce

• 1 - 2 chicken tenderloins, thawed completely 
• 2 fresh mushrooms, sliced, or a small can of sliced mushrooms 
• 2 T of flour
• About 1 tsp of garlic powder, or more if you like your chicken with more garlic flavor
• salt and pepper to taste
• 1 bottle of whatever light alcohol you have on hand. This recipe is pretty forgiving.  I made mine tonight with a bottle of IPA-style hard cider, but you can use any wine you happen to have on hand.  You can also use apple juice if you don't have anything harder on hand. 
• 2 T of unsalted butter (or more if necessary)
• 1/2 cup of egg noodles

1. In a zip-top baggie, combine flour, garlic powder, salt and pepper.  Pat chicken tenderloins dry and add to baggie.  Now, put on "Hey Ya" and "Shake it like a Polaroid picture!".  (Fun fact, shaking Polaroids can actually cause the film to separate and cause bubbles in the picture, so it's recommended to just lay them flat.  But, by all means, shake that chicken bag.)  Get it good and coated.

2. Gentlemen, start your noodles! In a small sauce pan, cook your noodles according to package directions, but make sure you don't overcook them.  Meanwhile, melt butter over medium to med-high heat in a small skillet.  Once it's melted, add the coated chicken and brown on all sides.  Watch the butter, though. It likes to get a little TOO browned.

3. Pull that chicken out of the skillet and deglaze the pan with your alcohol of choice.  You don't have to use very much, just enough to make a light sauce.  Make sure to scrape the bottom to get all the lovely brown bits up.  Add your mushrooms and let it cook about a minute or two.  Add chicken back to pan and let it cook through.  Make sure that your chicken hits 165 on your thermometer, but make sure you don't burn your sauce, too.

4. By this point, your noodles are probably done.  Drain them, butter if necessary, and serve with your chicken and sauce.  Pairs nicely with a side salad and whatever was left over in the bottle.

Mine came out a little too brown, but it was still pretty tasty!

So, if you tried this at home, let me know how it came out, or if you made any changes.

I don't have anything to ramble about regarding this recipe.  This is a modification of a Chicken Marsala dish my mom makes at home.  Marsala wine isn't terribly expensive, so if you can get a bottle of it, try this sauce with Marsala wine.  It's lovely.