1 1/2 lbs. chicken tenders
1 c. flour, seasoned with 1/8 tsp. pepper
1 stick butter
8 oz. Marsala wine (purchased at the liquor store)
1 can College Inn chicken broth (less salt variety)
1 sm. can sliced mushrooms

Melt butter in pan. Dip chicken pieces in seasoned flour and brown very lightly in butter on both sides. Discard extra flour. Remove chicken pieces to another dish as they are done. Add marsala to pan and boil for 3 minutes. Then add mushrooms and boil for 2 minutes. Then add the chicken and chicken broth and let simmer for 10 minutes. Transfer to microwave-proof dish and let cool. Refrigerate at least overnight to blend flavors and it will thicken too. Reheat and add a little water if you think it is too thick.