Chicken Marsala

Name: Chicken Marsala
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 10 oz Egg Noodles; 1 tsp Salt; 1¼ lb Chicken Breast; ½ tsp Black Pepper; ¼ cup All-Purpose Flour; 2 tbsp Olive Oil; 12½ oz Mushroom; 1 Shallot; 2 cloves Garlic; 150 ml Marsala Wine; ¾ cup Chicken Broth; 1 tbsp Butter; ½ oz Fresh Parsley

By Eatpace

Seared chicken cutlets and mushrooms are served in a savory Marsala wine sauce over egg noodles. Thin cutlets cook quickly while the noodles boil.

Total: 40 min; 15 prep · 25 cook
Serves: 4; Scale it below
Calories: 649; kcal per serving
Protein: 48g; per serving

Plan this dinner Jump to recipe

Chicken cutlets and sliced mushrooms in Marsala sauce over egg noodles, topped with parsley.

40 min

Method

7 steps 15 min prep · 25 min cook

Prep

Step 1. Bring a pot of water to a boil and add half the Salt. Cook Egg Noodles until tender, about 8 minutes or according to the package; drain. Meanwhile, prepare the chicken.
Step 2. Season Chicken Breast with the rest of the Salt and Black Pepper. Dredge lightly in All-Purpose Flour, shaking off the excess.

Cook

Step 3. Heat half the Olive Oil in a large skillet over medium-high heat. Sear the chicken in batches until golden, about 2 minutes per side; transfer to a plate. Add the rest of the Olive Oil between batches.
Step 4. Add Mushroom to the skillet and cook over medium-high heat, stirring occasionally, until browned, about 6 minutes. Add Shallot and Garlic; cook until fragrant, about 1 minute.
Step 5. Pour in Marsala Wine, scraping up the browned bits. Simmer until reduced by about half, about 2 minutes. Add Chicken Broth and simmer until slightly thickened, about 3 minutes.
Step 6. Return the chicken and any juices to the skillet. Simmer over medium-low heat until the chicken is cooked through with no pink inside, about 3 minutes. Swirl in Butter until melted.

Finish & serve

Step 7. Serve the chicken and mushroom sauce over the noodles and sprinkle with Fresh Parsley.

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Tips

Good to know

Check the thickest cutlet with an instant-read thermometer; chicken is safe at 165°F.

Swap it

Use gluten-free noodles and a gluten-free all-purpose flour blend if needed.

Leftovers

Refrigerate leftovers within 2 hours and reheat within 3 to 4 days, adding a splash of water if the sauce thickens.

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