Ingredients
Scale
- 8oz chicken breast tenderloins
- ¼ cup flour
- ½ tsp dried thyme
- A pinch of salt and fresh ground pepper
- 8oz sliced mushrooms
- 1 shallot, diced small
- 1 garlic clove, minced
- 1 tsp fresh chopped rosemary
- 2 tsp fresh chopped parsley
- 1 T butter, divided
- 1 tsp olive oil
- ½ cup chicken broth
- ¼ cup marsala cooking wine
Instructions
- Place the tenderloins between two pieces of waxed paper, freezer wrap, or plastic wrap, and pound briefly until they’re quite thin. Set aside. In a shallow bowl or plate, stir together flour, dried thyme, salt and pepper. Lightly dredge the prepared chicken tenders in the seasoned flour on both sides. Save the seasoned flour.
- Place half the butter in a nonstick pan over medium low heat. When the butter is melted, place the chicken into the pan. Cook chicken on both sides, about 2 minutes per side, until it’s just cooked and beginning to brown slightly. Remove from pan and set aside.
- Add the remaining butter and a teaspoon of oil to the pan. Cook the shallots and herbs in the butter and oil mixture until the shallots are soft. Add the garlic and mushrooms to the pan. Cook, stirring frequently, until the mushrooms are softened and beginning to release some liquid.
- Sprinkle a little of the reserved seasoned flour over the mushrooms and stir. Pour in the chicken broth and the Marsala. Stir and allow the sauce to simmer for another minute or two, until the sauce just begins to thicken.
- Add in the cooked tenderloins. Stir to coat the chicken with the sauce and heat through for a minute or so before serving.
