Chicken tenderloins, dredged in flour and browned, topped with sauteed onions and mushrooms, then covered with a Marsala and chicken broth sauce, and a blend of mozzarella, Parmesan and Asiago cheeses melted on top. What’s not to love about this?!
- 1 1/2 sticks butter (or more)
- 1 1/2 lb. chicken tenderloins
- 1/2 cup flour light spelt or all-purpose
- Salt & pepper to taste
- 1/2 large sweet onion diced
- 6-8 oz. Baby Bella Mushrooms sliced
- 3/4 cup Marsala
- 3/4 cup water
- 1 tsp. chicken base Better than Bouillon Organic
- 2 tsp. cornstarch
- 1/2 cup mozzarella cheese shredded
- 1/2 cup Parmesan cheese
- 1/2 cup Asiago cheese shredded
- Melt 1/2 stick of butter in large cast iron skillet (mine is 11 1/2"). Dredge chicken pieces in flour and season to taste with salt and pepper. Cook chicken in batches over medium heat, about 4 minutes per side or until golden brown, adding additional butter as needed.
- Meanwhile, in another cast iron skillet (mine is 10"), melt 1/2 stick of butter. Cook onion until just starting to brown nicely, then add mushrooms and cook for 3-5 minutes more until just tender. Remove from pan; set aside.
- In the mushroom and onion pan, combine the Marsala, water, chicken base and cornstarch. Whisk to make sure there are no lumps. Bring to a boil, reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. It should start to thicken.
- Put all cooked chicken in large cast iron skillet. Top with mushrooms and onions. Pour cooked Marsala sauce over top. Top with combination of cheeses. Bake, uncovered, at 450 degrees for 12-15 minutes, until cheese melts.
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt with no problem. Obviously, you should not eat spelt if it is a problem for you.
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