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Lemon Chicken Marsala with Egg Noodles




Source of Recipe


Internet


List of Ingredients




4 chicken breasts, skinless, boneless. Follow Safe Handling Instructions
1 cup fresh mushrooms, sliced (your choice)
2 Tablespoons green onions, sliced. Pick fresh from your garden.
4 Tablespoons butter or margarine
1 cup chicken broth, homemade or canned
1/4 cup Marsala wine or sherry
Lemon peel from 1 lemon, grated
Lemon juice from 1 lemon, freshly squeezed
1/2 teaspoon dried marjoram, or pick fresh from your herb garden.
1/4 cup all purpose flour
1/8 teaspoon salt, Iodized or plain
peppercorns, black, grind, to taste
1 package egg noodles, your favorite brand.



Recipe



Prepare the water and start cooking the egg noodles.

Cut the chicken breasts into 1 inch strips. In shallow bowl, combine the flour, salt and pepper. Dredge chicken strips in the flour mixture. Heat 1 Tablespoon butter in large skillet, cook the mushrooms and green onions till tender; remove from the skillet. In same skillet, brown the chicken strips on all sides in remaining margarine, over medium-high heat for 4 minutes. Lower heat, return mushroom mixture to the skillet. Carefully add the chicken broth, Marsala wine, lemon juice, lemon peel, and marjoram. Cook uncovered, over medium heat for several minutes, or until sauce thickens slightly.

Your egg noodles should be ready. Drain them,using a colander. Using serving tongs, place noodles onto dinner plates. Spoon out the chicken and sauce on top of the noodles. Serve with homemade bread and your favorite beverage.