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3 tablespoons unsalted butter
8 ounces packaged sliced button mushrooms
1 tablespoon all-purpose flour
2 cloves garlic, minced
1/2 cup low-sodium chicken broth
1/2 cup Marsala wine, or dry sherry
1/2 cup heavy cream
2 teaspoons minced fresh thyme
1 (12-ounce) bag Soules Kitchen Chicken Tenders, frozen
2 tablespoons chopped fresh parsley
Cook Chicken Tenders according to package directions.
Heat butter in large skillet over medium heat. Add in mushrooms and cook, stirring occasionally until softened, about 5 to 8 minutes. Stir in flour and garlic, and cook until fragrant, about 1 minute.
Whisk in broth, wine, cream and thyme, and cook until reduced by half, about 10 to 15 minutes.
Add chicken to skillet and cook until fully heated, about 5 minutes. Top with parsley and serve.
Tip: Pre-sliced mushrooms can usually be found in the produce aisle of your local grocer.
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