Chicken Marsala with Buttered Noodles

Name: Chicken Marsala with Buttered Noodles
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 4
Cuisine: Italian
Ingredients: 1 lb Chicken Tenders (1 and 1/2 pounds (681g) boneless skinless chicken tenders — up to 0.5); ½ cup All-Purpose Flour (1/2 cup (113g) all-purpose flour); 2 tsp Garlic Powder (2 and 1/2 teaspoons garlic powder — up to 0.5); 1 tsp Onion Powder (1 and 1/2 teaspoons onion powder — up to 0.5); 1 tsp Italian Seasoning (1 teaspoon Italian seasoning); ½ tsp Cayenne Pepper (1/2 teaspoon cayenne pepper); ½ tsp Black Pepper (1/2 teaspoon black pepper); ½ tsp Table Salt (1/2 teaspoon salt); 2 tbsp Olive Oil (2 Tablespoons (28ml) olive oil); 4 tbsp Unsalted Butter (4 Tablespoons (57g) unsalted butter + 3/4 cup (170g) unsalted butter (cubed )); 3 pieces Shallots (3 shallots (peeled and thinly sliced )); 8 oz Crimini Mushrooms (8 ounces cremini mushrooms (sliced )); 8 oz Mushrooms, Shiitake (8 ounces shiitake mushrooms (sliced)); 2 tsp Cornstarch (2 and 1/2 teaspoons cornstarch — up to 0.5); 1 cup Chicken Broth (1 cup (227ml) chicken bone broth); 6 cloves Garlic (4 cloves garlic (minced ) + 2 cloves garlic (minced )); 1 cup Dry Marsala Wine (1 cup (227ml) dry marsala wine); 4 tbsp Parsley (2 Tablespoons (20g) fresh parsley (chopped ) + 2 Tablespoons (20g) fresh parsley (chopped )); 0 pieces Parmesan Cheese (grated parmesan cheese (for serving, optional )) — optional; 1 lb Egg Noodles (1 pound egg noodles)

Chicken tenders are dredged in seasoned flour and pan-fried. A rich, wine-based sauce is built in the same pan with mushrooms, shallots, and a cornstarch-thickened broth, then simmered with the chicken. Served over garlic-buttered egg noodles.

75 minItalian

Servings4

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Ingredients

For 4 servings

Chicken Tenders1 lb · 1 and 1/2 pounds (681g) boneless skinless chicken tenders — up to 0.5
All-Purpose Flour½ cup · 1/2 cup (113g) all-purpose flour
Garlic Powder2 tsp · 2 and 1/2 teaspoons garlic powder — up to 0.5
Onion Powder1 tsp · 1 and 1/2 teaspoons onion powder — up to 0.5
Italian Seasoning1 tsp · 1 teaspoon Italian seasoning
Cayenne Pepper½ tsp · 1/2 teaspoon cayenne pepper
Black Pepper½ tsp · 1/2 teaspoon black pepper
Table Salt½ tsp · 1/2 teaspoon salt
Olive Oil2 tbsp · 2 Tablespoons (28ml) olive oil
Unsalted Butter4 tbsp · 4 Tablespoons (57g) unsalted butter + 3/4 cup (170g) unsalted butter (cubed )
Shallots3 pieces · 3 shallots (peeled and thinly sliced )
Crimini Mushrooms8 oz · 8 ounces cremini mushrooms (sliced )
Mushrooms, Shiitake8 oz · 8 ounces shiitake mushrooms (sliced)
Cornstarch2 tsp · 2 and 1/2 teaspoons cornstarch — up to 0.5
Chicken Broth1 cup · 1 cup (227ml) chicken bone broth
Garlic6 cloves · 4 cloves garlic (minced ) + 2 cloves garlic (minced )
Dry Marsala Wine1 cup · 1 cup (227ml) dry marsala wine
Parsley4 tbsp · 2 Tablespoons (20g) fresh parsley (chopped ) + 2 Tablespoons (20g) fresh parsley (chopped )
Parmesan Cheese0 pieces · grated parmesan cheese (for serving, optional ) · optional
Egg Noodles1 lb · 1 pound egg noodles

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Steps

1For the Chicken:
2In a large bowl combine the flour and all seasonings/spices.
3Dredge the chicken pieces in the flour, making sure each is evenly coated, and shaking off excess flour. Set aside on a clean plate.
4In a large skillet over medium-high heat, heat the oil until it shimmers. Once the oil is hot, add in the chicken and cook for 3 minutes on each side. Transfer to a clean plate. Place pan back on stovetop and continue with sauce below.
5For the Marsala Sauce:
6Add the butter to the pan and stir until melted. Add in the shallots and mushrooms and stir well to combine. Reduce the heat to medium and cook, stirring occasionally, until mushrooms and shallots are deeply caramelized, about 20 minutes.
7In the meantime, in a spouted measuring cup whisk together the cornstarch the chicken bone broth. Set aside until needed.
8Add the garlic to the pan and cook for about 1 minute, or until fragrant but not browned.
9Slowly whisk in the marsala wine, deglazing the pan by scraping up any stuck bits on the bottom and even sides. Cook for 5 minutes, stirring frequently.
10Slowly pour in the broth/cornstarch mixture and stir well to combine.
11Increase the heat to medium-high and bring the sauce to a simmer. Simmer, stirring occasionally, until slightly thickened, about 5 to 6 minutes.
12Taste and season with salt and pepper, I usually do a teaspoon of salt and 1/2 teaspoon of black pepper.
13Return the cooked chicken to the pan and gently simmer for 2 more minutes, just to heat the chicken. Remove from heat.
14Pour over buttered egg noodles. Sprinkle with fresh parsley and serve warm.
15For the Buttered Noodles:
16Bring a large pot of water to a rolling boil. Add in the egg noodles and cook until al dente. Reserve a 1/2 cup of pasta water. Then drain the pasta and pour it into a large mixing bowl.
17Add in the cubed butter, garlic, and pasta water and toss well to combine, mixing until the butter is completely melted.
18Sprinkle with parsley and serve at once.