Quick and Tasty Chicken Marsala

½ cup all-purpose flour

1 teaspoon Italian seasoning

salt and ground black pepper to taste

1 pound chicken tenders, pounded thin

2 tablespoons butter, divided

1 onion, sliced

1 (8 ounce) package sliced fresh mushrooms

1 (10.75 ounce) can condensed golden mushroom soup

1 ¼ cups Marsala wine

Stir flour, Italian seasoning, salt, and black pepper together in a shallow dish. Press chicken tenders into the flour to coat on all sides; shake to remove excess flour.

Melt 1 teaspoon butter in a large skillet over medium heat. Cook and stir chicken tenders in the melted butter until lightly browned on all sides, 2 to 3 minutes. Remove chicken from skillet to a plate and cover to keep warm.

Melt remaining butter in the skillet. Cook onion slices in the melted butter until translucent, about 5 minutes. Stir the mushrooms into the cooked onions; cook and stir until the mushrooms are browned, 2 to 3 minutes more. Return the chicken to the skillet.

Whisk mushroom soup and Marsala wine together in a bowl; pour over the chicken mixture. Place a cover on the skillet, reduce heat to medium-low, and cook until the chicken is cooked through and no longer pink in the center, about 20 minutes.