Chicken and Mushroom Marsala

By pjones-2

Ingredients

• 1 lb.chicken breast tenders
• 1/2 cup all-purpose flour
• 1 1/2 tsp. course salt, divided
• 1/4 cup canola oil
• 8 oz. cremini mushrooms, steamed and cut into 1-inch pieces
• 1/2 cup dry Marsala wine
• 1/2 cup chicken broth
• 2 tbsp. butter
• 1/4 cup chives

Preparation

Step 1

Place chicken on a cutting board in a single layer, and cover with plastic wrap. Lightly pound using flat end of a meat mallet until tenderloins are 1/4 inch thick.

Stir together flour,1/2 tsp. salt and 1/2 tsp. pepper in a wide shallow bowl

Heat oil in a large skillet over medium heat until shimmering. Dip chicken in the flour mixture, turning to coat both sides. Shake off excess flour and place pieces in the heated skillet. Cook 3 minutes on each side or until golden brown and cooked through. Remove from skillet and keep warm

Add mushrooms to skillet and sauté over medium heat-high heat for 5 minutes until water has evaporated and mushrooms are browned. Season with remaining 1 tsp.salt and 1/4 tsp.pepper. Add wine and bring to boil over medium heat for 1 1/2 minutes or until reduced by half. Add chicken stock, and simmer for 5 minutes, until sauce reduces slightly. Stir in butter.

Return chicken to pan and simmer gently for 1 minute to heat through. Garnish with chives before serving.