4 lbs. chicken tenders
3/4 c. flour
Salt and pepper to taste
1/2 stick butter
1/2 lb. fresh mushrooms
1 bottle marsala cooking wine - Holland House

Mix flour, salt and pepper together. Rinse chicken in cool water and pat dry. Dredge in flour mixture.

In large skillet melt butter. Fry chicken until lightly brown. Remove from pan and continue until all chicken is cooked.

In large pan melt butter and saute cut up mushrooms. Add the chicken and the bottle of cooking wine. Bring to boil, reduce heat and simmer 1 hour.