Step 1

Sprinkle salt and pepper over chicken tenders.

Step 2

Put one-third cup gluten free flour in a flat dish and dredge the tenders through it, coating on both sides.

Step 3

Heat 1 tablespoon oil and 1 tablespoon butter in a skillet over medium-high heat.

Step 4

Add chicken, and sauté until golden brown on both sides (turning once), about 5-6 minutes.

Step 5

Transfer chicken to a plate and set aside.

Step 6

Add 2 tablespoons oil and 2 tablespoons butter to the pan, then add sliced mushrooms (make sure they are dry) in a single layer and cook over medium-high heat until golden brown, about 6-8 minutes.

Step 7

Transfer mushrooms to the plate with the chicken, and again set aside.

Step 8

Add remaining 1 tablespoon of oil and 1 tablespoon of butter to skillet and when hot, add minced onion, cooking until soft, about 1 minute.

Step 9

Add the minced garlic to the pan; stir.

Step 10

Stir in remaining 1 tablespoon flour and cook for about a minute.

Step 11

Add Marsala and chicken stock; continue to cook, stirring and scraping bottom of pan until slightly thick, about 2-3 minutes. Add remaining butter and stir to combine.

Step 12

Return chicken and mushrooms to skillet; cook for about 2 minutes until heated.

Step 13

Serve over pasta and garnish with fresh chopped parsley or chives.