INGREDIENTS:
• 3lb chicken tenders
• Olive oil
• 1 cup sweet Marsala wine
• 1 cup chicken stock
• Kosher salt and freshly ground black pepper, to taste
• Optional: 2 tablespoons chopped fresh parsley leaves
• Optional: 4 oz prosciutto, thinly sliced cooked with chicken
FOR THE MUSHROOM SAUCE
• 2 tablespoon unsalted butter
• 2 cloves garlic, minced
• 32 oz cremini mushrooms, sliced
• 1 tablespoons all-purpose flour
• 1 1/2 cups half and half
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• Pinch of crushed red pepper flakes
• Kosher salt and freshly ground black pepper, to taste
DIRECTIONS:
1. Cut chicken tenders into 1” cubes
• OR breast meat pound with a flat meat mallet, until they are about 1/4-inch thick. Cut into 1” cubes. Season with a fair amount of salt and pepper; mix with a fork to distribute evenly
2. Put olive oil in a large skillet over medium high heat. Add chicken sear both sides until golden brown, about 25 minutes. Set aside.
3. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Return the chicken to the pan; simmer gently for 1 minute to heat the chicken through.
4. Mushroom sauce, melt 2 tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned.
5. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half, thyme, basil and crushed red pepper flakes; season with salt and pepper, to taste. Cook, whisking constantly, until slightly thickened, about 3-4 minutes.