12 ounces chicken tenderloin
8 ounces fresh mushrooms, sliced
1/2 pound beef tenderloin
2 cups sufficient water
2 teaspoons butter
3 teaspoons yellow mustard
2 teaspoons dried minced onion
1 teaspoon dried marjoram
1 teaspoon pepper pepper
3 tablespoons finely chopped fresh parsley
3 tablespoons vegetable oil
Arrange chicken in a single layer in a large resealable plastic bag; cut off strips from breasts. Combine mushrooms, beef tenderloin and water in a mixing bowl. Mix well. Place mushroom mixture into bag with chicken, browning until brown. Combine mustard, onion, marjoram, pepper, parsley and vegetable oil in large bowl; stirall until well blended. Fold mixture into chicken; seal bag and refrigerate for several days.
Preheat oven to 375 degrees F (190 degrees C).
Broil chicken within 1 hour of being done and add mushroom powder to prevent burning. Place breasts on two baking sheets and place baking sheet with 3 inches of parchment sides up on the foil. Brush egg white to moisten; remove skin and cut strips from breasts. Place on baking sheet in oven. Broil about 2 minutes, tossing occasionally with salad dressing.
Bake uncovered for 35 minutes or until golden brown. Serve with cooked fries.