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Chicken Marsala with Buttered Noodles Recipe

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4.3 from 52 reviews

Chicken Marsala with Buttered Noodles is a delicious, comforting dish featuring tender chicken tenders coated in a flavorful seasoned flour, pan-seared to perfection and simmered in a rich Marsala wine sauce with caramelized mushrooms and shallots. Served with buttery garlic egg noodles tossed with fresh parsley, this Italian-American classic is perfect for a cozy dinner at home.

  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings

Ingredients

For the Chicken:

  • 1 and 1/2 pounds (681g) boneless skinless chicken tenders
  • 1/2 cup (113g) all-purpose flour
  • 2 and 1/2 teaspoons garlic powder
  • 1 and 1/2 teaspoons onion powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt

For the Marsala Sauce:

  • 2 Tablespoons (28ml) olive oil
  • 4 Tablespoons (57g) unsalted butter
  • 3 shallots peeled and thinly sliced
  • 8 ounces cremini mushrooms, sliced
  • 8 ounces shiitake mushrooms, sliced
  • 2 and 1/2 teaspoons cornstarch
  • 1 cup (227ml) chicken bone broth
  • 4 cloves garlic, minced
  • 1 cup (227ml) dry Marsala wine
  • 2 Tablespoons (20g) fresh parsley, chopped
  • Grated Parmesan cheese for serving, optional

For the Buttered Noodles:

  • 1 pound egg noodles
  • 3/4 cup (170g) unsalted butter, cubed
  • 2 cloves garlic, minced
  • 2 Tablespoons (20g) fresh parsley, chopped

Instructions

  1. Prepare the Chicken: In a large bowl, combine the all-purpose flour with garlic powder, onion powder, Italian seasoning, cayenne pepper, black pepper, and salt. Dredge the chicken tenders in the seasoned flour, ensuring each piece is evenly coated, and shake off any excess flour. Set the coated chicken aside on a clean plate.
  2. Cook the Chicken: Heat olive oil in a large skillet over medium-high heat until it shimmers. Add the coated chicken tenders and cook for 3 minutes on each side until golden brown and cooked through. Transfer the cooked chicken to a clean plate, then set the pan back on the stovetop to prepare the Marsala sauce.
  3. Caramelize the Mushrooms and Shallots: Add butter to the hot pan and stir until melted. Add the sliced shallots, cremini mushrooms, and shiitake mushrooms, stirring well to combine. Reduce the heat to medium and cook, stirring occasionally, until the mushrooms and shallots are deeply caramelized and tender, about 20 minutes.
  4. Mix Cornstarch and Broth: While the mushrooms cook, whisk together the cornstarch and chicken bone broth in a spouted measuring cup until fully combined. Set aside.
  5. Sauté Garlic: Add minced garlic to the pan with the caramelized mushrooms and shallots. Cook for about 1 minute, or until fragrant but not browned.
  6. Deglaze and Simmer Sauce: Pour in the dry Marsala wine slowly, scraping up any browned bits from the bottom and sides of the pan with a whisk or spatula. Cook for 5 minutes, stirring frequently, allowing the alcohol to cook off and flavors to meld.
  7. Thicken the Sauce: Slowly whisk in the cornstarch and broth mixture. Increase the heat to medium-high and bring the sauce to a simmer. Continue to simmer, stirring occasionally, until the sauce thickens slightly, about 5 to 6 minutes.
  8. Season and Reheat Chicken: Taste the sauce and season with salt (about 1 teaspoon) and black pepper (about 1/2 teaspoon) to your preference. Return the cooked chicken tenders to the pan and gently simmer in the sauce for 2 more minutes to heat through.
  9. Cook the Buttered Noodles: Bring a large pot of water to a rolling boil. Add the egg noodles and cook until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining the noodles. Transfer noodles to a large mixing bowl.
  10. Combine Noodles with Butter: Add the cubed butter, minced garlic, and reserved pasta water to the hot noodles. Toss well until the butter melts and the noodles are evenly coated. Stir in chopped fresh parsley.
  11. Serve: Plate buttered noodles and spoon the chicken with Marsala sauce over the top. Garnish with additional fresh parsley and grated Parmesan cheese if desired. Serve warm.

Notes

  • Use boneless skinless chicken tenders or thin chicken breasts for even cooking.
  • Caramelizing mushrooms and shallots slowly enhances the sauce’s depth of flavor—do not rush this step.
  • If Marsala wine is unavailable, a dry sherry or fortified wine can substitute, but Marsala provides the best authentic flavor.
  • Reserve some pasta water to help emulsify and loosen the butter sauce for the noodles.
  • Parmesan cheese is optional but adds a nice savory touch when sprinkled on top.
  • For a spicier dish, increase cayenne pepper slightly in the chicken flour mix.
  • Author: ELLA
  • Prep Time: 35 minutes
  • Cook Time: 40 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American, Italian

Find it online: https://ellarecipe.com/chicken-marsala-with-buttered-noodles-recipe/