Creamy Mushroom Chicken Marsala over Egg Noodles

Serves 4 · 20 min prep · 35 min cook

Ingredients

• 1.5 lb (2 large) boneless skinless chicken breasts
• 1/2 cup all-purpose flour
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 12 oz cremini mushrooms, sliced
• 1 large shallot, minced
• 3 garlic cloves, minced
• 3/4 cup dry Marsala wine
• 3/4 cup chicken broth
• 1/2 cup heavy cream
• 1 tsp fresh thyme leaves
• 12 oz wide egg noodles
• 3 tbsp chopped fresh parsley

Instructions

1. 1Bring a large pot of salted water to a boil for the noodles. While it heats, slice each chicken breast horizontally into 2 thinner cutlets. Place between plastic wrap and gently pound to even 1/2-inch thickness.
2. 2In a shallow dish mix flour, salt, pepper, and garlic powder. Dredge each cutlet lightly in the flour mixture, shaking off excess, and set on a plate.
3. 3Heat olive oil and butter in a large skillet over medium-high heat. Add two cutlets and cook 3–4 minutes per side until golden brown and cooked through (165°F). Transfer to a plate and repeat with remaining oil, butter, and cutlets.
4. 4Reduce heat to medium. Add the remaining butter to the same skillet. Stir in sliced mushrooms and minced shallot with salt. Cook 6–8 minutes, stirring occasionally, until mushrooms release their liquid and turn deep golden brown.
5. 5Add minced garlic and thyme; cook 30 seconds until fragrant. Pour in the Marsala wine, scraping up all the flavorful browned bits. Let it bubble vigorously 2–3 minutes until reduced by half.
6. 6Stir in chicken broth and heavy cream. Simmer 3–4 minutes until the sauce thickens enough to coat the back of a spoon. Taste and season with remaining salt and pepper.
7. 7Meanwhile, cook egg noodles according to package directions until al dente, about 7–8 minutes. Drain, reserving pasta water.
8. 8Return chicken cutlets and any juices to the skillet, spooning sauce over the top. Simmer gently 2 minutes to rewarm. If sauce is too thick, loosen with a splash of pasta water.
9. 9Divide noodles among plates, top each with a chicken cutlet and generous spoonfuls of mushroom Marsala sauce. Finish with chopped parsley and serve immediately while the sauce is silky.