Chicken Marsala

1/4 cup olive oil

1 lb skinless and boneless chicken tenderloins, trimmed and pounded flat

1 cup flower for dredging chicken, plus 3 tbsp for the mushrooms

1/4 cup butter (1/2 stick)

3 cloves minced garlic

10-12 oz white mushrooms, washed and sliced

3/4 cup marsala wine

15.5 oz can low sodium chicken broth

2 tbsp chopped sage

Salt and ground pepper (to taste)

Heat oil in a large skillet over medium-high heat

While oil is heating, season the pounded chicken with salt and pepper and dredge them in flour

Cook the chicken in batches for 2-3 mins on each side, adding more oil to the pan if necessary until they turn golden-brown

Set aside chicken and add the butter to the pan

Once the butter has melted into the pan, add the garlic and cook until golden-brown

Add mushrooms and cook for about 10 mins

Sprinkle with 3 tbsp flour and stir until all the flour is absorbed (3-5 mins)

When they have turned dark brown and reduced in size, add the wine, scraping up any bits from the bottom of the pan with a wooden spoon and let the liquid reduce by half

Add the chicken stock and simmer for another 3 mins

Add fresh herbs and salt and pepper to taste

Return the chicken to pan with the sauce to reheat for about 5 mins

Serve all at once, great with mashed potatoes