Feel free to use boneless chicken breast strips or cutlets in this recipe instead of the tenders. Sliced mushrooms would also be good in this dish.
Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes
Yield: Serves 4
- 1 1/2 pounds boneless chicken tenders
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 small clove garlic, minced
- 1/2 teaspoon dried leaf basil
- 1/2 cup chicken broth
- 1/2 cup Marsala wine
- 8 to 12 grape tomatoes, halved
Heat the butter and olive oil in a large skillet over medium heat.
Meanwhile, in a food storage bag or bowl combine the flour, salt, and pepper. Toss the chicken tenders with the flour mixture until well coated.
Brown the chicken tenders for about 3 minutes on each side in the hot butter and oil mixture, or until lightly browned. Add the green onions and garlic and cook for 1 minute longer. Add the basil, chicken broth, and Marsala. Bring the mixture to a boil, reduce heat, and simmer for 2 minutes. Add the halved grape tomatoes, cover, and simmer for about 6 to 8 minutes, until chicken is cooked through.
Transfer the chicken tenders to a serving platter and top with the vegetables and sauce.
Serve these easy chicken tenders with hot boiled rice, angel hair pasta, or potatoes.
More Recipes Using Chicken Tenders or Boneless Chicken Breasts
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