Boneless skinless chicken tenders (I used 7 pieces), or 4 bonless skinless chicken breasts
1/2 cup flour
1/4 tsp salt
1/4 tsp pepper
dash of onion powder
dash of garlic powder
2 TBS cooking oil
2 cloves of garlic -finely chopped
1 cup sliced fresh mushrooms
1/4 cup fresh parsley or 1 TBS parsley flakes
1 bottle of Marsala wine (Yes, I use the entire bottle!)
If using chicken breasts: between sheets of plastic wrap flatten to 1/4" thickness. I do not flatten if using chicken tenders. In dish mix flour, salt, pepper, garlic powder and onion powder.
In deep skillet heat oil over med-high heat. Cook garlic and parsley for 3minutes stirring frequently(do not let garlic burn). Coat chicken in flour mixture, shake off excess flour. Add chicken to skillet cook for approx 6 minutes on each side. Add mushrooms and wine. Cover skillet and let cook for approx 20 minutes until chicken is no longer pink. Cooking time is going to depend on the thickness of the chicken,cooking time may need to be increased. The wine should cook down into a thick marsala sauce. ENJOY!
Here is Shae helping to chop mushrooms with her wooden knife :)
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