Chicken Marsala

by Andrea Olsen Wootton

5-7 chicken tenders
1 tbsp chopped garlic
¾ cup sliced mushrooms
1 cup beef stock
½ cup chopped green onions
Salt and pepper to taste
2 tbsp gluten free flour mixture to coat

Dredge chicken in flour, cook over med high heat in oiled skillet, until browned. Add garlic and mushrooms. Cook 2-3 min. Add Marsala and beef stock. Simmer until sauce has thickened. Serve over rice or pasta.
Can leave off flour to make GF.