Add the tenders and the onion to the skillet. Sprinkle salt and pepper on them as they cook.
Turn the tenders after 3-4 minutes and cook 3 minutes on the other side. Remove to a plate.
Add the mushrooms and cook for 3 minutes.
While they are cooking put the soup in a blender or food processor and puree it until smooth.
Pour the soup optional wine and Worcester sauce over the mushrooms, stir and return the chicken tenders to the pan. Cover, reduce the heat and let simmer for 3 minutes.