Chicken Marsala with Egg Noodles

Servings: 4 · Prep: 15 min · Cook: 40 min · Total: 55 min

Ingredients

• 1 1/2 pounds boneless skinless chicken breast cutlets
• 1 pound baby bella mushrooms
• 1 cup dry Marsala wine
• 12 ounces dry wide egg noodles
• 1 1/2 cups low-sodium chicken broth
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 3 tablespoons olive oil
• 2 each garlic cloves
• 2 teaspoons fine salt
• 1/2 teaspoon ground black pepper
• 4 quarts water

Equipment

Measuring Cups; Measuring Spoons; Knife; Cutting Board; Colander; Tongs; Instant-read thermometer; Wooden spoon; Shallow dish; 12-inch heavy skillet; 6-quart pot with lid; Plate for holding chicken; measuring cups; measuring spoons; knife; cutting board; colander; tongs; instant-read thermometer; wooden spoon; shallow dish; plate for holding chicken

Steps

1. Prepare the mushrooms and garlic. Wash your hands with soap and water before starting. Rinse the mushrooms under running water, trim any damaged areas, and dry thoroughly before slicing. Mince the garlic. Keep these ingredients separate from the raw chicken.
   • 1 pound baby bella mushrooms — sliced
   • 2 Each garlic — minced
2. Heat the noodle water. Bring the 4 quarts water and 1 teaspoon salt to a boil in the pot. If it boils before the sauce is underway, cover and reduce the heat to maintain a gentle simmer.
   • 4 quarts Water
   • 1 teaspoon salt
3. Season and flour the chicken. Pat the chicken dry with paper towels. Season both sides with the allocated 3/4 teaspoon salt and all the black pepper. Put the flour in the shallow dish, lightly coat each cutlet, and shake off the excess. Discard the remaining flour. Wash your hands after handling the chicken and flour.
   • 1 1/2 pounds chicken breast cutlets
   • 3/4 teaspoon salt
   • 1/2 teaspoon Ground Black Pepper
   • 1/4 cup all-purpose flour

   Do not rinse raw chicken; wash hands, utensils, and surfaces after contact with raw chicken and flour.

4. Sear the chicken in batches. Heat 1 tablespoon olive oil in the skillet over medium-high heat until shimmering. Add 2 cutlets without overlapping and sear for about 3 minutes per side, until golden brown. Transfer to the holding plate; the chicken will finish cooking in the sauce. Repeat with the second tablespoon olive oil and the remaining 2 cutlets. Reduce the heat slightly if the flour begins to scorch.
   • 4 Each chicken breast cutlets
   • 2 tablespoons olive oil
5. Brown the mushrooms. Add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the same skillet. Add the mushrooms and spread them across the pan. Cook over medium-high heat for 10–12 minutes, stirring occasionally, until their released moisture evaporates and they are well browned. Stir in the allocated 1/4 teaspoon salt and the garlic; cook for 30 seconds.
   • 1 tablespoon olive oil
   • 1 tablespoon butter
   • 1 pound baby bella mushrooms — sliced
   • 1/4 teaspoon salt
   • 2 Each garlic — minced
6. Deglaze with Marsala. Remove the skillet from the burner and carefully pour in the measured Marsala. Return the skillet to medium-high heat and scrape up the browned bits with the wooden spoon. Simmer for 4–5 minutes, until the wine has reduced by about half.
   • 1 cup marsala wine

   Keep the skillet off an open flame while adding the Marsala; pour from a measuring cup, not directly from the bottle.

7. Cook and butter the noodles. Stir the chicken broth into the skillet and bring to a lively simmer. Meanwhile, return the noodle water to a full boil and add the egg noodles. Cook according to the package timing until just tender, stirring occasionally. When ready, drain promptly, return them to the pot, and toss with the allocated 1 tablespoon butter. Cover briefly if the chicken needs another minute.
   • 1 1/2 cups chicken broth
   • 12 ounces egg noodles
   • 1 tablespoon butter
8. Reduce the sauce and finish the chicken. While the noodles cook, simmer the mushroom sauce uncovered for 5–7 minutes, stirring occasionally, until reduced by roughly one-third and beginning to lightly coat a spoon. Return the chicken and its accumulated juices to the skillet. Reduce the heat to medium-low and simmer gently for 2–4 minutes, turning once, until each cutlet reaches 165°F in its thickest part. Insert the thermometer sideways into thin cutlets for an accurate reading.

   Clean the thermometer before and after use; check that every cutlet reaches 165°F in its thickest part.

9. Finish the sauce with butter. Remove the skillet from the heat. Add the remaining 2 tablespoons butter and gently stir it into the sauce around the chicken until melted and glossy. The finished sauce should lightly coat the chicken while remaining loose enough to spoon over the noodles.
   • 2 tablespoons butter
10. Plate and serve. Divide the buttered noodles among four plates. Add 1 cutlet to each plate, then divide all the mushrooms and sauce evenly among the four portions. Serve immediately.

    Do not reuse the chicken-holding plate for serving unless it has been washed.

https://plumtally.com/recipes/chicken-marsala-with-egg-noodles-ry0753zhs8xg