Creamy Chicken Marsala

• 2 12 lbs chicken tenders
• sea salt
• 3 tablespoons extra virgin olive oil
• mixed mushrooms (Wegmans has a blend of baby bella, shitake, oysters)
• 8 ounces sliced white mushrooms
• 1 medium onion, small diced
• 2 tablespoons butter
• chicken broth
• 34 cup marsala wine
• 1 cup light cream or 1 cup whole milk
• 14 teaspoon basil
• 14 teaspoon thyme

1. Chicken: Heat the olive in a skillet and season with salt.
2. Sear the chicken.
3. Place the chicken in a separate pan and shred into bite size pieces.
4. Sauce: In the skillet used to cook the chicken add the butter and saute the onion until lightly brown.
5. Add the mushrooms and chicken broth and let simmer for about 10 minutes.
6. Add the Marsala and let simmer 2 minutes.
7. Add the light cream, basil, and thyme.

chicken tenders, salt, extra virgin olive oil, mixed mushrooms, white mushrooms, onion, butter, chicken broth, marsala wine, light cream, basil, thyme

Taken from www.food.com/recipe/creamy-chicken-marsala-421340 (may not work)