1/4 veg oil of choice
2 ea chicken breasts
8 ea chicken breast tenders
flour for dredging
6-8 Crimini / Baby portabello mushrooms, sliced (same thing, different name, if you can't find them, use regular white button, close enough)
1/2 cup Marsala wine
1/2 cup chicken stock
1 tbl butter
salt and pepper to taste
1 - Heat oil in a saute pan.
2 - Season the dredging flour with some salt and pepper, then dredge chicken and shake off excess.
3 - Once the oil is hot enough, add the chicken one piece at a time, careful not to crowd the pan too fast, or you'll have problems with browning.
4 - Once the chicken is a nice, golden brown, turn over and finish cooking, then remove and set aside.
5 - Drain excess oil, leaving just enough to saute the mushrooms, and saute the mushrooms until nice and soft - DO NOT add salt now or the mushrooms will just get soggy.
6 - When mushrooms are cooked through, add the marsala wine, being careful of potential flames from the alcohol. If it flames, just let it burn off.
7 - Reduce wine by half, then add chicken stock, and reduce again.
8 - Add butter to sauce, add chicken back to pan, and let the sauce reduce a bit more.
9 - Plate it up! Chicken goes on plate, sauce goes on chicken, serve with sides of choice.
I've got some oven-roasted corn on the cob and skin-on mashed taters with mine, but anything goes.