Chicken Marsala
They say our only limit is our imagination. So, I stepped out of my comfort zone and tried something with a different twist – Chicken Marsala with Ramen Noodles! WOW was one of the many feedbacks I got for the taste and even the pictures.
1½ lb. Boneless/skinless Chicken Breasts
1¼ Cup Chicken Broth (low sodium)
¾ Cup Marsala Cooking Wine (Dry as well)
¾ Cup Heavy Cream (half & half and be used as well)
½ Cup Self-rising Flour (or all-purpose)
3 tbsp. Butter Unsalted – divided
2 tbsp. Olive Oil, divided
8 Baby Bella or Cremini mushrooms - sliced
3 Cloves Garlic - minced
2 tbsp. Fresh Parsley - chopped
2 tsp Garlic powder
2 tsp All-purpose seasoning
2 tsp. Grounded black pepper
1 tsp Salt
Clean and wash the chicken breast in water with a splash of lemon juice then slice each piece in 3.
Place chicken in a large bowl and season with most of the garlic powder, all-purpose seasoning, grounded black pepper and salt.
In a medium bowl, mix the flour, and remaining salt, garlic powder , all-purpose seasoning, and grounded pepper.
In a large Skillet over medium-high heat add 1 tablespoon oil and 2 tablespoons butter until shimmering.
Dredge chicken pieces in flour mixture and shake off excess flour then add to skillet.
Fry the chicken breasts until golden-brown on both sides (about 5 minutes per side). Remove from skillet and set aside.
In the same Skillet, add remaining butter and olive oil. Add the mushrooms and sauté for 3 minutes until browned, then add the garlic and cook for about 1 minute.
Pour in the Marsala Wine and Broth and simmer until it starts to thicken.
Pour in the cream, stir, and bring to a boil then add the chicken into the sauce and some parsley.
Cook for about 3 minutes until the sauce thickens.
For the Noodle – In a small bowl, add ¾ cup very hot water, noodles and flavor packet. Cover for 5 minutes (microwave for 2 minutes).
Add Noodles to serving plate and top with Chicken Marsala, creamy mushroom sauce, add a side of vegetables. Garnish with remaining chopped parsley.
Bon Appetit