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Chicken Marsala with Noodles




Source of Recipe


Recipe Circus


List of Ingredients




For the Marsala Sauce

1 tablespoon cold water
2 teaspoons cornstarch
1 ½ cups sweet Marsala wine (see Tip)
¼ cup fresh lemon juice
1/8 teaspoon freshly ground pepper, or to taste

To complete the recipe

3 tablespoons all-purpose flour
1/8 teaspoon freshly ground pepper
Dash of salt
16 ounces boneless, skinless chicken breast halves, cut into 1-inch lengthwise strips
2 tablespoons olive oil, divided
3 portabella mushrooms (about 6 ounces), stems removed, then sliced vertically into ½-inch slices
¼ cup minced shallots
8 ounces (about 4 cups) wide egg noodles
Freshly ground pepper and sprigs of fresh flat-leaf parsley for garnish


Recipe



To prepare the noodles, bring a large pot of water to a boil over high heat.

To make the sauce, in a small bowl or measuring cup, stir to dissolve the cornstarch in the water. Stir in the remaining ingredients; set aside.

Combine the flour, pepper, and salt in a small shallow bowl. Lightly press both sides of each chicken strip into the mixture.

Heat 1 tablespoon of the olive oil in a large sauté pan over medium-high heat. Arrange the chicken strips in a single layer; cook for 2 minutes on each side, or until they are lightly browned but not cooked through.


Using tongs, transfer the chicken to a plate and cover to keep warm.

Heat the remaining 1 tablespoon olive oil in the sauté pan over medium heat. Add the mushrooms and shallots; cook, stirring and turning the mushrooms occasionally, for about 3 minutes, or until the mushrooms are lightly browned but not tender. Stir the sauce and pour it over the mushrooms; cook, stirring, for about 1 minute, or until the sauce becomes clear and thickens slightly.

Stir in the chicken. Cover and cook for about 8 minutes, or until it is cooked through at the thickest points.

While the chicken is cooking, add the noodles to the boiling water. Reduce the heat to medium-high and cook for 5 to 7 minutes, or until tender; drain well.

To assemble the servings, spoon a bed of noodles onto 4 plates. Top with chicken strips and mushrooms; drizzle with the sauce. Garnish and serve.

Makes 4 servings