Welcome to your new favorite dinner recipe – Chicken Marsala with Buttered Noodles! This mouthwatering dish combines the rich flavors of chicken, mushrooms, and shallots with a luscious marsala wine sauce, creating a comforting and elegant meal right in your own kitchen. Whether you’re looking for a cozy family dinner or a special meal for guests, this Chicken Marsala recipe has everything you need to impress. The balance of flavors in this dish is simply divine, making it a top choice for any home cook wishing to elevate their dining experience.
Imagine tender strips of chicken enveloped in a savory sauce, bringing a warm and enticing aroma that beckons everyone to the table. Paired with buttered egg noodles, this dish becomes a harmonious blend of textures and tastes. You can bring gourmet dining to the comfort of your home with minimal effort! Get ready to enjoy a scrumptious meal that’s as easy to make as it is delicious.
Why You’ll Love This Chicken Marsala Recipe
- Rich Flavors: The combination of marsala wine, shallots, and mushrooms provides a deep umami flavor that’s unforgettable.
- Quick and Easy: This recipe is straightforward, making it perfect even for weekday dinners.
- Family-Friendly: Kids and adults alike will love the tender chicken and creamy sauce.
- Impressive Presentation: Serve this dish to guests, and they’ll think you’ve spent all day cooking!
- Customizable: Try different proteins or vegetables for a unique twist.
Preparation Phase & Tools to Use
Before diving into this culinary adventure, prepare your kitchen to ensure a smooth cooking process. Clear your countertop and gather all your ingredients — chicken tenders, flour, herbs, mushrooms, and of course, the marsala wine. Having everything ready will make the cooking experience enjoyable.
You’ll need a large skillet for cooking the chicken and sauce, as well as a pot for boiling the egg noodles. A measuring cup will come in handy for the cornstarch and broth mixture. Don’t forget to have a whisk available for mixing the sauce ingredients!
If you’re looking for an elegant touch, a nice serving platter can elevate the presentation of your Chicken Marsala. Don’t rush through this process; take it step by step to ensure all elements come together beautifully.
Ingredients
- 1½ lbs boneless, skinless chicken tenders
- ½ cup all-purpose flour
- 2½ tsp garlic powder
- 1½ tsp onion powder
- 1 tsp Italian seasoning
- ½ tsp cayenne pepper
- ½ tsp black pepper
- ½ tsp salt
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 3 shallots, peeled and thinly sliced
- 8 oz cremini mushrooms, sliced
- 8 oz shiitake mushrooms, sliced
- 2½ tsp cornstarch
- 1 cup chicken bone broth
- 4 cloves garlic, minced
- 1 cup dry marsala wine
- 2 tbsp fresh parsley, chopped
- Grated parmesan cheese for garnish (optional)
- 1 lb egg noodles
- ¾ cup unsalted butter, cubed
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
Instructions
Step 1: Prepare the Chicken
Start by preparing the chicken tenders. In a large bowl, combine the flour, garlic powder, onion powder, Italian seasoning, cayenne pepper, black pepper, and salt. This seasoned flour will give the chicken that tasty crunch we all love. Carefully dredge each chicken tender in the flour mixture, making sure to coat them evenly. Once coated, shake off the excess flour and place them aside for later.
Step 2: Cook the Chicken
In a large skillet, heat the olive oil over medium-high heat until it shimmers. This step is crucial as it adds a beautiful crispness to the chicken. Add the chicken tenders to the skillet, ensuring not to overcrowd the pan to allow even cooking. Let them cook for about three minutes on each side or until they develop a delightful golden-brown crust. Once done, transfer the chicken to a clean plate and set them aside while you prepare the sauce.
Step 3: Make the Marsala Sauce
In the same skillet, add the butter, allowing it to melt completely. You’ll then toss in the sliced shallots and mushrooms. Stir frequently and let these vegetables caramelize over about 20 minutes. It’s important to allow enough time for the mushrooms and shallots to develop their deep flavor. While that’s happening, whisk together the cornstarch and chicken bone broth in a separate measuring cup, then set it aside.
When the shallots and mushrooms are beautifully caramelized, add the minced garlic and cook for just one minute until aromatic. Next, it’s time to deglaze the pan! Pour in the dry marsala wine, scraping up any flavorful browned bits from the bottom of the skillet. Let the wine simmer for around five minutes to reduce slightly before adding your cornstarch mixture. Stir and let it simmer over medium-high heat for another five to six minutes until the sauce thickens to your liking.
Step 4: Combine the Chicken and Sauce
Return the cooked chicken tenders back into the skillet, allowing them to simmer in the sauce for a flavorful two minutes. This stage allows the chicken to absorb some of that luscious sauce. Serve hot, pouring the marsala sauce over a bed of buttered egg noodles. For an added touch, sprinkle fresh parsley and grated parmesan on top if desired.
Variations
- Protein: Substitute chicken with turkey or a plant-based protein for a unique twist.
- Vegetables: Add spinach or artichokes for an extra nutrient kick.
- Spices: Mix in fresh thyme or rosemary for added flavor depth.
Cooking Notes
- Be sure not to overcrowd the skillet while cooking the chicken to ensure it sears properly.
- For a gluten-free option, you can use gluten-free flour for dredging the chicken.
Serving Suggestions
- Pair with a side salad for a refreshing contrast.
- Serve with crusty bread to soak up the delicious sauce.
Tips
- Customize the sauce’s thickness by adjusting the cornstarch and broth ratio.
- Let the chicken rest for a couple of minutes after cooking for juicier bites.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information
- Calories: 650
- Protein: 50g
- Sodium: 900mg
FAQs
Can I use different types of mushrooms?
Absolutely! Feel free to mix and match your favorite mushrooms such as portobello or button mushrooms
Is Chicken Marsala gluten-free?
While traditional Chicken Marsala contains flour, you can easily make it gluten-free by using a gluten-free alternative.
How can I store leftovers?
Leftover Chicken Marsala can be stored in an airtight container in the refrigerator for up to 3 days.
Can I freeze Chicken Marsala?
Yes, you can freeze Chicken Marsala for up to 2 months. Just be sure to let it cool completely before transferring it to a freezer-safe container.
Conclusion
In conclusion, Chicken Marsala with Buttered Noodles is more than just a meal; it’s an experience that brings comfort and flavor to your dinner table. With its rich taste and simple preparation, you’ll find yourself reaching for this recipe time and again. Whether you stick to the original or explore different variations, it can adapt to any occasion or preference. We encourage you to give it a try, make it your own, and share your delicious creations. Don’t forget to comment below with your thoughts and experiences, and happy cooking!
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Chicken Marsala with Buttered Noodles
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Chicken Marsala with Buttered Noodles is a delightful dish featuring chicken cooked in a rich marsala sauce, served over buttery egg noodles for a comforting meal.
Ingredients
- 1½ lbs boneless, skinless chicken tenders
- ½ cup all-purpose flour
- 2½ tsp garlic powder
- 1½ tsp onion powder
- 1 tsp Italian seasoning
- ½ tsp cayenne pepper
- ½ tsp black pepper
- ½ tsp salt
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 3 shallots, peeled and thinly sliced
- 8 oz cremini mushrooms, sliced
- 8 oz shiitake mushrooms, sliced
- 2½ tsp cornstarch
- 1 cup chicken bone broth
- 4 cloves garlic, minced
- 1 cup dry marsala wine
- 2 tbsp fresh parsley, chopped
- Grated parmesan cheese for garnish (optional)
- 1 lb egg noodles
- ¾ cup unsalted butter, cubed
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
Instructions
- Start by preparing the chicken tenders. In a large bowl, combine the flour, garlic powder, onion powder, Italian seasoning, cayenne pepper, black pepper, and salt. Carefully dredge each chicken tender in the flour mixture, making sure to coat them evenly. Once coated, shake off the excess flour and place them aside for later.
- In a large skillet, heat the olive oil over medium-high heat until it shimmers. Add the chicken tenders to the skillet, ensuring not to overcrowd the pan. Let them cook for about three minutes on each side or until they develop a delightful golden-brown crust. Once done, transfer the chicken to a clean plate and set them aside while you prepare the sauce.
- In the same skillet, add the butter, allowing it to melt completely. Toss in the sliced shallots and mushrooms, and let these vegetables caramelize over about 20 minutes. While that’s happening, whisk together the cornstarch and chicken bone broth in a separate measuring cup, then set it aside.
- When the shallots and mushrooms are beautifully caramelized, add the minced garlic and cook for just one minute until aromatic. Pour in the dry marsala wine, scraping up any flavorful browned bits from the bottom of the skillet. Let the wine simmer for around five minutes to reduce slightly before adding your cornstarch mixture. Stir and let it simmer over medium-high heat for another five to six minutes until the sauce thickens to your liking.
- Return the cooked chicken tenders back into the skillet, allowing them to simmer in the sauce for a flavorful two minutes. Serve hot, pouring the marsala sauce over a bed of buttered egg noodles. For an added touch, sprinkle fresh parsley and grated parmesan on top if desired.
Notes
Be sure not to overcrowd the skillet while cooking the chicken. For a gluten-free option, you can use gluten-free flour for dredging the chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 650 kcal
- Sodium: 900 mg
- Protein: 50 g