Chicken Tenderloin Marsala

Chicken Marsala_sml

8-10 chicken breast tenderloins
1 large egg
2 Tablespoons olive oil
2 Tablespoons butter
1/4 cup all-purpose flour
1/2 tsp Kosher salt
1/4 tsp ground black pepper
1 Tbsp paprika
1/2 tsp dried oregano
1/2 tsp garlic, finely diced
1 (14.5 oz) can sliced mushrooms, drained
1/2 cup Marsala wine
1/4 cup cooking Sherry

1. In a mixing bowl large enough to hold the chicken tenderloins, combine the flour, salt, pepper, paprika and oregano
2. In another mixing bowl large enough to hold the chicken tenderloins, whip the egg until well combined
4. Dip the tenderloins into the egg, mixing around to coat and then into the flour mixture mixing around to coat well
5. Remove the tenderloins one at a time, shaking off excess flour and place on a cooling rack to allow the flour batter to set
6. Meanwhile, melt the butter and olive oil in a skillet over medium-high heat
7. Saute the garlic until translucent (about 2 minutes), then push to edges of the pan
8. Place chicken in the skillet, and lightly brown both sides, about two minutes per side
9. Add mushrooms, Marsala wine and sherry, then cover skillet; when steam starts escaping from lid, simmer for 4 minutes
10. Turn the pieces over, and simmer until no longer pink and juices run clear (about 4 more minutes)

Lea 2008This dish, and our Chicken Tetrazinni, are favorite chicken dishes that are quick and easy to prepare, and also deliver outstanding flavor. These dishes are great for budding cooks who want to serve great flavors in a dish with pleasing eye appeal. It is delicious served over rice, or with mashed potatoes on the side.