Nikki 01/16/13 1/4 cup all-purpose flour 1/2 tsp. salt 1/4 tsp. pepper 4 Tsp. butter 1 package (about 16 oz.) boneless/skinless chicken tenders 1 tsp. chopped garlic/minced garlic 2/3 cup dry Marsala wine or chicken broth 1 8oz. package sliced mushrooms Combine flour, salt, and pepper in a large resealable plastic bag. Melt 2 Tbsp. butter in shallow bowl. Dip chicken in melted butter, place into flour, salt, and pepper mixture and shake to coat chicken. Melt 2 Tbsp. butter in a large skillet until sizzling, add chicken and garlic. Cook over medium – high heat until chicken is browned turning once (6 to 8 minutes). Add wine and mushrooms. Continue cooking until chicken is no longer pink and sauce is slightly thickened (4 to 6 minutes).