| Chicken Tender Marsala |
Recipe Type: Entree
- 1 Lb Fresh Chicken Tenders
- Flour, Seasoned with Salt & Pepper
- 2 Tablespoons Butter
- 3/4 Cup Holland House Marsala Cooking Wine
- 1/4 Cup Water
- 2 Tablespoons Parsley
- 2 Cups Mushrooms, Sliced
- Saute the mushrooms in a pan. Remove from the skillet and set to the side.
- Dredge the tenders into the flour mixture.
- Heat up butter in a large skillet. Once the butter has melted, add in the chicken tenders and cook for about 4 minutes on each side. Transfer tenders to a plate.
- Stir Marsala wine, water and parsley into the pan.
- Reduce by 1/3 and bring the chicken and mushrooms back into the pan (should take a few minutes to heat through). Serve.
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