Chicken Marsala is a classic Italian-American dish that combines tender chicken breasts, earthy mushrooms, and a rich Marsala wine sauce. Paired with buttered egg noodles, this dish makes for a satisfying and comforting meal that’s perfect for both weeknights and special occasions. The best part is that it can be prepared in under 30 minutes, making it ideal when you want something delicious without spending hours in the kitchen. Here’s how to make this delicious dish:
Ingredients:
For the Chicken Marsala:
- 4 boneless, skinless chicken breasts: Pounded to even thickness for quick and uniform cooking.
- Salt and pepper, to taste: Seasoning for the chicken.
- 1/2 cup all-purpose flour: For dredging the chicken, which helps it brown and form a light crust.
- 2 tablespoons olive oil: For pan-frying the chicken.
- 2 tablespoons butter: Adds richness and flavor to the chicken.
- 8 oz cremini mushrooms, sliced: Provides a savory, earthy depth to the sauce.
- 3/4 cup Marsala wine: The star of the sauce, bringing a sweet, nutty flavor that complements the chicken and mushrooms.
- 1 cup chicken broth: Adds body to the sauce and balances the sweetness of the wine.
- 1/4 cup heavy cream (optional): For a richer, creamier sauce.
For the Buttered Noodles:
- 1 pound egg noodles: Cooked until tender, the perfect base for soaking up the Marsala sauce.
- 2 tablespoons butter: Adds a simple yet delicious richness to the noodles.
Garnish:
- Fresh parsley, chopped: Adds color and a fresh, herby contrast to the richness of the dish.
Instructions:
1. Prepare the Chicken:
- Season the chicken breasts with salt and pepper on both sides.
- Place the flour in a shallow dish and dredge each chicken breast in the flour, shaking off any excess.
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
- Once the butter is melted and the oil is shimmering, add the chicken breasts to the skillet.
- Cook for 4-5 minutes per side, until the chicken is golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside.
2. Cook the Mushrooms:
- In the same skillet, add the sliced cremini mushrooms.
- Cook for 5-6 minutes, stirring occasionally, until the mushrooms have released their moisture and are golden brown.
- Season the mushrooms lightly with salt and pepper to enhance their flavor.
3. Make the Marsala Sauce:
- Add the Marsala wine to the skillet with the mushrooms, scraping up any browned bits from the bottom of the pan (this adds great flavor to the sauce).
- Allow the wine to simmer for 2-3 minutes, reducing slightly.
- Pour in the chicken broth and bring the sauce to a gentle simmer.
- Optional: Stir in the heavy cream for a richer, creamier sauce.
- Simmer the sauce for an additional 3-4 minutes, until it has thickened slightly.
- Return the cooked chicken breasts to the skillet, spooning the sauce and mushrooms over the chicken to warm it through.
4. Cook the Egg Noodles:
- While the chicken is cooking, bring a large pot of salted water to a boil.
- Cook the egg noodles according to the package instructions until they are tender.
- Drain the noodles and return them to the pot. Stir in 2 tablespoons of butter, allowing it to melt and coat the noodles.
- Season the buttered noodles with a pinch of salt and pepper.
5. Assemble and Serve:
- Place a portion of the buttered egg noodles on each plate.
- Top with a chicken breast and spoon the Marsala sauce and mushrooms over the top.
- Garnish with freshly chopped parsley for a pop of color and freshness.
Tips and Variations:
- Thinner Chicken Cutlets: If your chicken breasts are thick, you can slice them in half horizontally to create thinner cutlets. This ensures quicker and more even cooking.
- Substitute for Marsala Wine: If you don’t have Marsala wine, you can substitute with a dry sherry or a sweet white wine like Madeira. Just note that the flavor will differ slightly.
- Creamy Marsala Sauce: For an extra rich and creamy Marsala sauce, don’t skip the heavy cream. It adds a luscious texture to the dish, making it even more indulgent.
- Gluten-Free Option: If you need a gluten-free option, use gluten-free flour for dredging the chicken and serve the dish with gluten-free pasta or rice instead of egg noodles.
- Vegetarian Version: For a vegetarian twist, replace the chicken with thick slices of tofu or seitan and use vegetable broth in the sauce.
Serving Suggestions:
- Side Salad: Serve the Chicken Marsala with a simple green salad dressed with a light vinaigrette. The acidity from the salad will help balance the richness of the dish.
- Garlic Bread: A side of garlic bread or crusty French bread is perfect for soaking up the flavorful Marsala sauce.
- Roasted Vegetables: Roasted vegetables such as asparagus, Brussels sprouts, or carrots can add color and texture to your plate.
Chicken Marsala with Buttered Noodles is a classic comfort dish that is both elegant and easy to prepare. The rich and savory Marsala sauce with tender mushrooms, paired with the simplicity of buttered noodles, makes this dish perfect for any occasion. Whether you’re making it for a weeknight dinner or a special meal, the flavors will impress and satisfy everyone at the table.
