Name: Chicken Marsala with Buttered Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

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

Scale

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