Chicken Marsala

• Difficulty: Easy
• Category: Meat
• Cuisine: European, Italian

Ingredients

• 1 1/2 lb chicken tenders (12 pieces.)
• 1/4 cup all-purpose flour
• 1 tbsp seasoning (Recipe follows.)
• 2 tbsps neutral vegetable oil (Olive oil works well too.)
• 4 tbsps unsalted butter
• 16 oz portabella mushrooms, sliced (It could be a combination of portabella, shitake, oyster etc.)
• 1 1/2 cup sweet Marsala wine
• 1 cup water
• 1 tbsp seasoned vegetable base (Better than bouillon type works great. )
• salt and pepper
• chives or parsley for garnish (Optional.)

Seasoning for chicken

• 1 1/4 tbsps sweet paprika
• 1 tbsp salt
• 2 tsps onion powder
• 2 tsps garlic powder
• 1 tsp black pepper
• 1/2 tsp cayenne pepper
• 2 tsps dried oregano
• 2 tsps dried thyme

Instructions

1. Gently pound chicken tenders.
2. Make seasoning. Stir all the ingredients thoroughly, until well combined . The finished seasoning can be stored in an airtight container for later use.
3. In a shallow bowl combine the flour and 1 tbsp. of seasoning.
4. Dredge the chicken in the seasoned flour (both sides), shaking off any excess of flour.
5. 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.
6. 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.
7. 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.