CHICKEN MARSALA 🍄‍🟫🌿 🛒 Ingredients: • 1 lb chicken tenders • 1/4 cup whole wheat flour (for dredging) • Salt and pepper, to taste • 1 tbsp butter • 2 tbsp olive oil (or avocado oil) • 8 oz cremini or baby bella mushrooms, sliced • 2–3 garlic cloves, minced • 3/4 cup Marsala wine • A handful of capers, rinsed • Fresh chopped parsley, for garnish . Onions, chopped 🔪 Instructions: 1. Prep the chicken Pat chicken tenders dry and season with salt and pepper. Lightly dredge in whole wheat flour, shaking off any excess. 2. Cook the chicken In a large skillet over medium heat, heat 2 tbsp oil. Sear chicken tenders for 3–4 minutes per side until golden and cooked through. Remove from heat and set aside. 3. Sauté the mushrooms in a separate pan In another skillet, heat 2 tbsp oil over medium heat. Add the sliced mushrooms and cook for about 5 minutes until browned and tender, add onions. 4. Add butter and garlic to mushrooms Once mushrooms are browned, add 1 tbsp butter and the minced garlic. Stir and cook for about 30 seconds until fragrant. 5. Deglaze with Marsala wine Pour Marsala wine into the mushroom pan, scraping up any browned bits. Let it simmer for 2–3 minutes to reduce slightly. 6. Add chicken and capers Return the chicken tenders to the mushroom pan. Add in the rinsed capers. Spoon sauce and mushrooms over the chicken and let everything simmer for 2–3 more minutes to meld flavors and thicken slightly.