Description
This Easy Chicken Marsala with The BEST Buttered Noodles is your go-to comfort food. Tender chicken and earthy mushrooms are cooked in a delicious Marsala sauce, served over buttery noodles for a delightful meal any night of the week.
Ingredients
Scale
- 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
- 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
- 1 pound egg noodles
- 3/4 cup (170g) unsalted butter cubed
- 2 cloves garlic minced
- 2 tablespoons (20g) fresh parsley chopped
Instructions
- Combine the flour with garlic powder, onion powder, Italian seasoning, cayenne pepper, black pepper, and salt in a large bowl.
- Dredge the chicken pieces in the seasoned flour, shaking off the excess, and set aside on a clean plate.
- Heat olive oil in a large skillet over medium-high heat and cook the seasoned chicken for about 3 minutes on each side until golden. Transfer to a clean plate and continue with the sauce.
Notes
For a thicker sauce, add more cornstarch mixed with a bit of water after cooking the mushrooms.
Ensure the chicken is fully cooked to an internal temperature of 165°F (75°C) for safety.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg