Gluten Free Chicken Provencale with Macadamia Nuts

I used to avoid anything with "Provencale" in the title, because I automatically assumed it meant it included olives, capers or mustard, which I can't stand. However, a recent trip to France proved that wasn't the case. Provence is known for many things; lavender fields, olive oil and psychotically aggressive drivers in teeny, tiny cars to name a few. But, what really makes Provencal food is the emphasis on locally grown vegetables, simple herbs, and wine. No olives required.
There's no nostalgia related to the macadamia nuts in this recipe--I just like them, and they add a nice crunch.

Ingredients: (serves 2-3)
1 package chicken tenderloins
1/2 large sweet onion
1 tomato, chopped
1 tsp freeze dried shallots (or whatever the fresh equivalent is)
3-6 cremini mushrooms, sliced (white button and portobello can also be used)
3 tsp olive oil
1 tsp herbs de provence
1 tbsp garlic, chopped
2 cups white wine (I prefer chardonnay, but pinot and riesling work well too)
1/2 cup chicken broth (I use Progresso in a box-it's gluten free)
1/2 cup macadamia nuts

In a large saute pan, heat the oil on medium-high until it shimmers. Add the chicken and brown on each side, 4-5 minutes. Add the shallots and onion. Cook until the onion becomes translucent, then add the wine. Add the mushrooms, tomato and herbs de provence. Cook for another minute or two and stir. Add the chicken broth and macadamia nuts. Reduce heat to medium-low and simmer until the chicken is cooked through. Serve over rice.