Make seasoning. Stir all the ingredients thoroughly, until well combined . The finished seasoning can be stored in an airtight container for later use.
In a shallow bowl combine the flour and 1 tbsp. of seasoning.
Dredge the chicken in the seasoned flour (both sides), shaking off any excess of flour.
In a large skillet over medium-high heat add oil and 1tbsp. of butter. Let the butter dissolve. Add chicken tenders and cook until golden brown on both sides. Transfer to a plate.
In the same skillet add one more tbsp. of butter and 1 tbsp. of oil (if needed). Add mushrooms, cook stirring frequently, until all the liquid evaporates and the edges of mushrooms are brown.
Add Marsala wine and stir well, bring to a boil and cook until the liquid reduces in half.
Mix 1 cup water and one tbsp. of vegetable base. Pour it onto the skillet. Bring to a boil.
Lower the heat and return chicken tenders to the skillet. Continue cooking until the chicken is cooked through and the sauce thickens a little. Add remaining 2 tbsps. of butter.
Serve with rice, garnished with chives or parsley.