sweet marsala wine
onions, finely minced
mushrooms, cleaned and sliced
Salt and pepper
In a medium bowl, combine flour, salt, and pepper. Set aside.
Place half of the butter in a large oven safe sauté pan; melt the butter on medium heat.
While the butter is melting; place the chicken tenders into the flour mixture.
Coat the chicken tenders in flour; carefully shake off excess flour and place chicken tender onto the melted butter in the saute pan
Cook until golden brown on both sides (the chicken will not be fully cooked at this time); remove from pan and set aside on a clean plate.
In the same pan, using the chicken tender drippings, add the other half of the butter and olive oil to heat up in the pan.
When the butter and olive oil is melted; add onions, mushrooms, and celery. Sauté together until onions are translucent.
When the mushroom mixture is almost done; add the minced garlic. Stir till fragrant.
Add the Marsala Wine; Stir. This will burn off some of the alcohol.
Add tomato sauce, parsley, salt, and pepper. Stir.
Add chicken broth. Stir.
Season to taste.
Add the chicken tenders carefully back to the pan and slightly cover with sauce.
Place the Chicken Marsala into an oven at 350 degrees for about 25 minutes.
Serve with Mashed Potatoes
Chicken Marsala https://cheflynnmichelle.com/how-to-have-the-perfect-date-night/ February 9, 2020