Preheat oven to 350.

Pound chicken tenders on both sides to tenderize. Heat skillet on medium heat and add 3 tablespoons olive oil and 3 garlic cloves.

Mix flour, salt, pepper and smoked paprika together. Dredge chicken through flour mixture, coating both sides. Add chicken to skillet and brown for 2-3 minutes on each side. Do not cook through. Remove chicken and let drain on a paper towel.  You may need to do this in batches if your skillet is not very large.

After the last batch of chicken has been removed, turn up the heat to medium-high and add Marsala, chicken stock and cinnamon. Let come to a boil. You may also need to add a few teaspoons of flour to thicken the mixture – it is your preference.

Add chicken back in skillet and cover. Bake at 350 for 45-60 minutes.