Chicken Marsala on egg noodles
Makes 4 servings
Portobello mushrooms, shallots, and Marsala wine can be pricey ingredients but their distinctive flavors, intoxicating aromas, and elegance are worth every penny. Serve this to your most discriminating guests.
For the Marsala Sauce
1 tablespoon cold water
2 teaspoons cornstarch
1 ½ cups sweet Marsala wine
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
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.
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