Heat the oil and butter in a large skillet over medium-high heat. Add the tenders and lightly season with salt and pepper. Saute the tenders for 1-3 minutes per side until golden and cooked through. Set aside.
While the chicken is sauteeing, blend or process the soup until silky smooth. Once the chicken is removed from the pan, lower the heat to medium and add the mushrooms, sauteing for about 3 minutes or until they release their juices and are just tender. You can ocver for the last minute to speed the cook tiem. Stir in the pureed soup, broth, wine Worcestershire and mustard, mix well, and increase the heat to medium high. Pour any juices released from the resting chicken into the sauce. Simmer for 2 to 3 minutes or until the mushrooms are tender and the sauce reaches desired thickness. Season to taste with salt and pepper, if desired, and pour the sauce over the tenders to serve.
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