Chicken Tenderloins and Mushrooms with Honey Balsamic Glaze

My father will often order Chicken Marsala whenever he sees it on a restaurant's menu.  I've made it for him but have a difficult time finding  Marsala wine at my local liquor store.

Kathy recently purchased a bag of frozen chicken breast tenderloins at Trader Joes.  Never having cooked tenderloins, I recognized them as the long thin flaps that are often found on a boneless chicken breast.  A friend on Facebook posted a recipe for salmon with the glaze recipe below. Consider serving with either rice or Yukon Gold potatoes.I am looking forward to serving this recipe to Dad.  My guess is he will enjoy it.  

Ingredients:

• 2 pounds chicken breast tenderloins
• flour (for dusting)
• Salt and pepper
• Tbsp butter
• Tbsp oil
• Sliced mushrooms

Glaze:

• 3 tablespoons honey
• ¼ cup balsamic vinegar
• 2 cloves garlic, minced
• 1 tablespoon brown sugar
• 1½ teaspoons sesame seeds

Directions:

1. Sprinkle the tenderloins with salt and pepper.
2. Lightly dust each tenderloin with flour.
3. Whisk together the honey, vinegar, brown sugar, sesame seeds, and garlic in a small bowl. (If it seems too thick, whisk in a splash of water.) 
4. Combine butter and oil in a heated fry pan.
5. Brown tenderloins on both sides.
6. Pour the glaze over the chicken.
7. Add mushrooms
8. Reduce heat, cook uncovered gently for 5 minutes