¼cupall-purpose flouror 3 tablespoons cornstarch to make this gluten-free'
½teaspoonsalt
¼teaspoonpepper
4cubes Sauté Express® Garlic and Herb Sauté Starter
1lb.boneless skinless chicken breast tenders
1cupdry Marsala winedry sherry, or chicken broth
8oz.sliced mushrooms
Instructions
Combine flour or corn starch, salt and pepper in large resealable plastic food bag. Melt 2 cubes Sauté Express® Garlic and Herb Sauté Starter in pie pan or shallow bowl. Dip chicken in melted Sauté Express® Sauté Starter; place chicken tenders into bag. Seal bag tightly; shake to coat chicken.
Melt 2 cubes Sauté Express® Garlic and Herb Sauté Starter in large skillet until sizzling; add chicken. Cook over medium-high heat, turning once, for 6-8 minutes or until chicken is browned. Add wine and mushrooms. Continue cooking 4-6 minutes or until chicken is no longer pink and sauce is slightly thickened.