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Chicken Marsala Fettuccine
- Heat a large skillet over medium-high heat.
- Add the olive oil and butter to the skillet and cook, swirling often, until the butter melts, about 30 to 45 seconds.
- Place the chicken tenders in the skillet in a single layer and cook, turning once halfway through, until browned and the internal temperature reaches 165°F (73°C), about 8 minutes.
- Transfer the chicken to a wire rack.
4. **Cook the Vegetables:**
- Add the shallot to the skillet and cook over medium-high heat, stirring constantly, until translucent, about 1 minute.
- Add the mushrooms and cook, stirring often, until browned on the edges, about 3 minutes.
