2 Pounds boneless skinless chicken breast tenderloins
1 cup all-purpose flour, for dredging
12 ounces of crimini or porcini mushrooms, sliced
1/2 cup Marsala wine or brandy
3/4 cup chicken broth
4 Tablespoon of butter
2 Tablespoon extra virgin olive oil
1/4 cup fresh parsley, chopped
4 cloves of garlic, minced
1/2 cup heavy cream or mascarpone cheese
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
- Place flour into a shallow bowl and seasoned with salt, garlic powder, black pepper and smoked paprika.
- Dredge both sides of chicken tenderloins in the bowl with seasoned flour.3. Heat 2 Tablespoons of butter and 1 Tablespoon of olive oil in a large skillet and fry chicken tenderloins over medium-high heat on both sides until golden brown. Remove from skillet and set aside.4. Use same skillet with left over grease, add 2 Tablespoons of left butter and 1 Tablespoon of olive oil. Incorporate minced garlic and sliced mushrooms. Cook for about 3 to 4 minutes until tender.5. Incorporate Marsala wine and chicken broth. Simmer for about 10-12 minute. Add Heavy cream and mix all well. 6. Return chicken back into the sauce and cook for about 4 minutes or until sauce thickens. 7. Garnish with fresh chopped parsley. Delicious to be served over pasta, rice or potatoes. Enjoy!