Description
This Chicken Marsala with Buttered Noodles is the ultimate comfort meal. Juicy, pan-seared chicken is simmered in a flavorful Marsala wine and mushroom sauce, then served over warm, buttery egg noodles. It’s elegant enough for date night but easy enough for any weeknight dinner.
Ingredients
For the chicken marsala:
-
4 boneless, skinless chicken breasts (or cutlets)
-
Salt and black pepper, to taste
-
1/2 cup all-purpose flour, for dredging
-
2 tablespoons olive oil
-
2 tablespoons unsalted butter
-
8 oz cremini or white mushrooms, sliced
-
2 cloves garlic, minced
-
3/4 cup dry Marsala wine
-
3/4 cup low-sodium chicken broth
-
1/4 cup heavy cream (optional, for creamier sauce)
-
1 tablespoon chopped fresh parsley (for garnish)
For the buttered noodles:
-
12 oz wide egg noodles
-
3 tablespoons unsalted butter
-
Salt and pepper, to taste
-
1 tablespoon chopped parsley or chives (optional)
Instructions
-
Prepare the chicken:
Pound chicken breasts to even thickness if needed. Season with salt and pepper. Dredge in flour, shaking off excess. -
Cook the chicken:
In a large skillet, heat olive oil and 1 tablespoon butter over medium heat. Cook chicken for 4–5 minutes per side, or until golden and cooked through. Remove and set aside. -
Make the sauce:
In the same skillet, add remaining butter and sliced mushrooms. Sauté for 5–7 minutes until mushrooms are browned. Stir in garlic and cook 1 minute. -
Deglaze and simmer:
Pour in Marsala wine and chicken broth, scraping the bottom of the pan. Simmer for 5–7 minutes until reduced slightly. Stir in heavy cream if using. -
Return chicken to pan:
Add chicken back to the skillet and simmer for another 5 minutes, spooning sauce over top. Remove from heat and garnish with parsley. -
Cook the noodles:
Meanwhile, boil egg noodles in salted water according to package instructions. Drain, then toss with butter, salt, pepper, and fresh herbs if using. -
Serve:
Plate the buttered noodles and top with chicken and Marsala sauce. Serve warm.
Notes
-
If you don’t have Marsala wine, dry sherry or white wine can work in a pinch.
-
You can make this dish gluten-free by using GF flour and noodles.
-
Double the sauce if you love extra to spoon over the noodles.