½cupdry Marsala winesee note below for non-alcoholic substitute
½cupchicken stock
1tablespoonchopped parsley or chives to garnish
Instructions
Sprinkle salt and pepper over chicken tenders.
Put one-third cup gluten free flour in a flat dish and dredge the tenders through it, coating on both sides.
Heat 1 tablespoon oil and 1 tablespoon butter in a skillet over medium-high heat.
Add chicken, and sauté until golden brown on both sides (turning once), about 5-6 minutes.
Transfer chicken to a plate and set aside.
Add 2 tablespoons oil and 2 tablespoons butter to the pan, then add sliced mushrooms (make sure they are dry) in a single layer and cook over medium-high heat until golden brown, about 6-8 minutes.
Transfer mushrooms to the plate with the chicken, and again set aside.
Add remaining 1 tablespoon of oil and 1 tablespoon of butter to skillet and when hot, add minced onion, cooking until soft, about 1 minute.
Add the minced garlic to the pan; stir.
Stir in remaining 1 tablespoon flour and cook for about a minute.
Add Marsala and chicken stock; continue to cook, stirring and scraping bottom of pan until slightly thick, about 2-3 minutes. Add remaining butter and stir to combine.
Return chicken and mushrooms to skillet; cook for about 2 minutes until heated.
Serve over pasta and garnish with fresh chopped parsley or chives.
Notes
NOTE:To avoid using wine in this recipe, you can substitute: ¼ cup white grape juice, 2 tablespoons of sherry vinegar, and 1 tablespoon of vanilla extract.