My spouse is enslaved to this meal. We polish off 1 serving and he swiftly asks for more
This classic Italian-American dish features tender chicken breasts in a rich Marsala wine sauce, served over buttery egg noodles. It’s a satisfying and flavorful meal that’s perfect for a weeknight dinner.
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Ingredients:
For the Chicken Marsala:
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| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken breasts | 4 |
| Salt and pepper | To taste |
| All-purpose flour | 1/2 cup |
| Olive oil | 2 tablespoons |
| Butter | 2 tablespoons |
| Cremini mushrooms, sliced | 8 oz |
| Marsala wine | 3/4 cup |
| Chicken broth | 1 cup |
| Heavy cream (optional) | 1/4 cup |
For the Noodles:
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| Ingredient | Quantity |
|---|---|
| Egg noodles | 1 pound |
| Butter | 2 tablespoons |
| Fresh parsley, chopped | For garnish |
Instructions:
- Season chicken breasts with salt and pepper. Dredge in flour, shaking off excess.
- Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Cook chicken breasts until golden brown on both sides, about 5 minutes per side. Remove and set aside.
- Add sliced mushrooms to the skillet and cook until browned, about 5-7 minutes.
- Pour in Marsala wine, scraping up browned bits. Cook for 2-3 minutes until reduced.
- Add chicken broth and bring to a boil. Reduce heat, return chicken to skillet, and cook for 10-15 minutes until cooked through and sauce thickened.
- Cook egg noodles according to package directions. Drain and toss with 2 tablespoons butter.
- Stir in heavy cream for richer sauce (optional). Adjust seasoning.
- Serve chicken Marsala over buttered noodles, garnished with parsley.
