As most of y’all know, chicken is a staple for me because I don’t eat a whole lot of red meat (this has changed since being at college because its hard to avoid red meat in the dining hall sometimes). A year or 2 ago, my dad tried to mix things up with chicken one night and made chicken marsala, something I had never tried before.
I fell in love.
I know some people do not like cooking with wine but I love it. The smell is amazing and it’s such an easy way to add a ton of flavor to an otherwise boring dish.
When I make this, I use white wine instead of marsala wine like is traditionally used so if you happen to have marsala wine, definitely use it instead of white wine!
Hope you enjoy this dish as much as my family and I do! 
Chicken Marsala
serves 4
2 pounds chicken tenderloins
1/2 cup flour
salt and pepper
2 tablespoons olive oil
1 onion, sliced
3/4 cup white wine
1/2 cup low sodium chicken broth
1. In an iron skillet, heat up the olive oil over medium heat.
2. Dredge the chicken tenderloins in the flour seasoned with salt and pepper. Working in batches, cook the chicken in the skillet for about 4 minutes per side or until cooked all the way through. Set cooked chicken aside on a plate.
3. Add the onion to the pan and cook for 4-5 minutes, moving around occasionally and then add the white wine and cook until reduced by half. Add in the chicken broth and bring to a boil. If the sauce isnt thick enough, whisk in a little bit more flour. Then add back in chicken and coat in sauce.
