Step 1
Place chicken tenders between 2 pieces of plastic wrap and pound with a meat tenderizer to flatten slightly.
Step 2
Mix together the flour salt pepper and paprika in a shallow bowl. Coat chicken pieces in flour mixture and set aside on a sheet pan until all pieces have been coated.
Step 3
Melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat. Place half of the chicken in the pan and cook until browned about 5 minutes per side. Remove chicken to a sheet pan. Heat the remaining butter and oil in the pan and repeat with the remaining chicken pieces. Set chicken aside.
Step 4
Combine mushrooms and shallots in the same skillet and cook until the mushrooms release their juices about 5 minutes. Add garlic and cook for 1 more minute. Transfer mixture to a bowl and set aside.
Step 5
Bring 2 1/2 cups water to a boil in the same skillet and whisk in beef base until dissolved. Add Madeira wine bring to a boil and cook until mixture has reduced by about 1/3. Return mushrooms shallots and garlic to the skillet and let simmer.
Step 6
Mix cornstarch and cold water together in a small bowl. Add to the skillet and boil until sauce thickens slightly at least 1 minute.
Step 7
Return chicken to skillet reduce heat to low and cook until chicken is no longer pink in the center and the juices run clear 7 to 10 minutes more. Remove from heat sprinkle with parsley and serve.