Chicken Marsala

Season with your heart! Don’t overthink it. Enjoy and have fun cooking!

1 pound chicken tenderloins

1/4 cup flour

Salt and Pepper

3 tablespoons unsalted butter

1 tablespoon olive oil

1 (8-oz) package pre-sliced bella or button mushrooms

1 small onion

2 cloves garlic minced

⅔ cup chicken broth

⅔ cup dry Marsala wine

⅔ cup heavy cream

2 teaspoons Italian Seasoning

Garnish with parsley

Melt 2 tablespoons of butter and olive oil in saucepan over med-low heat. Saute breaded chicken in butter, a couple of minutes per side.

Pound chicken to 1/4 inch thicknes and dredge in flour mixture combined with salt and pepper to taste.

Move chicken to a plate and set aside.

Add mushrooms, onions and garlic to sauce pan and saute for 5 minutes. Add Chicken broth, wine and cream and bring to a slow boil. Reduce to half and add chicken back.

Serve with pasta or veggies. Enjoy!