2 pounds chicken tenderloin
2 red onions, chopped
1/2 cup white wine
1 (8 ounce) can tomato paste
2 tablespoons dried minced onion flakes
1 teaspoon salt
1/4 teaspoon ground black pepper
1/3 teaspoon paprika
3 tablespoons dried sage
2 tablespoons butter, margarine or margarine, melted
1 cup finely chopped onion
2 tablespoons margarine, melted
2 tablespoons curry powder
2 (14 ounce) cans chicken broth
1 (4.5 ounce) can sliced mushrooms
Place chicken in a large resealable plastic bag to prevent sticking. Remove, slice, and reserve 1/2 cup liquid for another use.
Stir wine, tomato paste, dried onion flakes, salt, pepper, paprika, sage, and butter into a large saucepan. Bring mixture to a boil, reduce heat, and simmer 25 minutes.
Stir chicken broth and mushrooms into remaining liquid mixture. Bring to a boil, reduce heat, and simmer 15 to 20 minutes longer. Serve with chicken broth mixture.