Description

Chicken Marsala with buttered noodles is a comforting, elegant meal that pairs tender, pan-seared chicken with a savory Marsala wine sauce. Caramelized shallots and a mix of mushrooms add deep, earthy flavor while the sauce is finished with a splash of Marsala and fresh parsley. Served over rich buttered egg noodles, this recipe is simple enough for a weeknight and refined enough for guests.

Introduction

This classic Italian-American dish highlights the balance of savory and slightly sweet notes from dry Marsala wine and caramelized aromatics. The technique is straightforward: dredge and brown chicken for color, sauté shallots and mushrooms until golden, deglaze the pan with Marsala, thicken the sauce, and combine everything over warm buttered noodles. Use quality ingredients—fresh mushrooms and a dry Marsala—for the best results.

Ingredients for Chicken Marsala with Buttered Noodles

For the Chicken

• 1½ lbs boneless, skinless chicken tenders
• ½ cup all-purpose flour
• 2½ tsp garlic powder
• 1½ tsp onion powder
• 1 tsp Italian seasoning
• ½ tsp cayenne pepper
• ½ tsp black pepper
• ½ tsp salt

For the Marsala Sauce

• 2 tbsp olive oil
• 4 tbsp unsalted butter
• 3 shallots, peeled and thinly sliced
• 8 oz cremini mushrooms, sliced
• 8 oz shiitake mushrooms, sliced
• 2½ tsp cornstarch
• 1 cup chicken bone broth (or good-quality chicken stock)
• 4 cloves garlic, minced
• 1 cup dry Marsala wine
• 2 tbsp fresh parsley, chopped
• Grated Parmesan cheese for garnish (optional)

For the Buttered Noodles

• 1 lb egg noodles
• ¾ cup unsalted butter, cubed
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped

How to Make Chicken Marsala – Step by Step

Step 1: Prepare the Chicken

1. In a large bowl combine the flour, garlic powder, onion powder, Italian seasoning, cayenne, black pepper, and salt.
2. Dredge each chicken tender in the seasoned flour, shaking off any excess. Set the coated tenders aside.

Step 2: Cook the Chicken

1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
2. Add the chicken and cook 3 minutes per side or until golden brown. Transfer the cooked chicken to a clean plate and keep warm.

Step 3: Make the Marsala Sauce

1. Lower the heat slightly, add the butter to the same skillet, and let it melt.
2. Add the shallots and mushrooms and cook, stirring occasionally, about 15–20 minutes until deeply caramelized and browned.
3. In a small cup, whisk together the cornstarch and chicken bone broth until smooth and set aside.
4. Add the garlic to the pan and cook 30–60 seconds until fragrant.
5. Deglaze the pan with the Marsala wine, scraping up any browned bits from the bottom. Let the wine reduce about 4–5 minutes, then stir in the cornstarch mixture.
6. Simmer the sauce for 4–6 minutes until it thickens slightly and becomes glossy.

Step 4: Combine and Serve

1. Return the chicken to the skillet and simmer for 1–2 minutes to warm through and meld flavors.
2. Meanwhile, cook the egg noodles according to package directions. Drain, then return to the pot off heat and toss with cubed butter, minced garlic, and chopped parsley until the butter melts and the noodles are coated.
3. Serve the chicken and mushrooms over the buttered noodles, spooning extra Marsala sauce on top. Garnish with fresh parsley and grated Parmesan if desired.

Notes and Helpful Tips

• Use a mix of cremini and shiitake mushrooms for a deeper, more complex flavor.
• Homemade bone broth adds richness, but a good-quality store-bought stock works too.
• For even cooking, pound thicker chicken tenders to a uniform thickness before dredging.
• Dry Marsala is recommended to avoid overly sweet sauce; choose a good-quality bottle labeled “dry.”
• Serve the dish immediately. The sauce will thicken as it cools—if reheating, add a splash of broth to loosen it.

Serving Suggestions

This dish pairs well with roasted garlic mashed potatoes, steamed asparagus with lemon, or crusty garlic bread. For wine, choose a dry white or a light Pinot Noir to complement the Marsala sauce without overpowering it.

Nutritional Information (per serving)

• Calories: 650 kcal
• Protein: 30 g
• Carbohydrates: 65 g
• Fat: 20 g
• Fiber: 4 g
• Provides Vitamin D, Iron, Calcium, and Potassium

Storage and Leftovers

1. Refrigerate leftovers in an airtight container for up to 3 days.
2. Reheat gently on the stovetop over low heat, adding a splash of water or broth to loosen the sauce as needed.
3. Freeze in a freezer-safe container for up to 2 months; note that noodles may soften after freezing and reheating.

Frequently Asked Questions

Can I use sweet Marsala wine?

Dry Marsala is recommended because it enhances savory flavors without making the sauce too sweet.

What other pasta works well?

Fettuccine or spaghetti are good alternatives to egg noodles and will hold the sauce nicely.

Is there a non-alcoholic substitute for Marsala?

A mixture of grape juice and a splash of balsamic vinegar can mimic the flavor profile if you prefer a non-alcoholic option.

How can I make this gluten-free?

Use gluten-free flour for dredging and substitute gluten-free noodles to make the recipe suitable for those avoiding gluten.

Related Recipes

If you enjoy this recipe, consider exploring other chicken dishes that balance robust sauces and comforting sides.

Conclusion

Chicken Marsala with buttered noodles is a versatile, crowd-pleasing meal that combines simple techniques with bold flavors. It’s an excellent option for a weeknight dinner or a special occasion when you want something impressive without too much fuss. Try it once and adjust the aromatics and seasoning to make it your own.