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!
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