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9) Chicken Marsala with Buttered Noodles

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 1/2 lb boneless skinless chicken breasts about 3, pounded thin
  • Salt and pepper to taste
  • 1/2 cup all-purpose flour for dredging
  • 3 tbsp olive oil or butter divided
  • 8 oz cremini or button mushrooms sliced
  • 1/2 cup dry Marsala wine or chicken broth if needed
  • 1 cup low-sodium chicken stock
  • 2 tbsp butter plus extra for noodles
  • 8 oz egg noodles
  • 2 tbsp fresh parsley chopped (optional)

Method
 

  1. Season chicken with salt and pepper and dredge in flour, shaking off excess.
  2. Heat 2 tbsp oil or butter in a skillet over medium-high. Brown chicken 3–4 minutes per side; transfer to a plate.
  3. Add remaining oil, sauté mushrooms until golden, about 5 minutes.
  4. Pour in Marsala, scrape browned bits, reduce slightly, then add chicken stock and simmer 3–4 minutes.
  5. Return chicken to pan and simmer until cooked through, 4–5 minutes; stir in 2 tbsp butter and parsley.
  6. Meanwhile cook egg noodles per package, drain, toss with a tablespoon of butter and salt.
  7. Serve chicken and sauce over buttered noodles.