Chicken Marsala with Buttered Egg Noodles

This is comfort food at its best.  When the weather starts to get cold and you just need something good to eat . . . here's the perfect dinner.

4 boneless, skinless chicken breasts

1/2 cup flour

Salt and pepper to taste

2 Tbsp olive oil

2 Tbsp butter

8 oz mushrooms, sliced

2 garlic cloves, minced

3/4 cup Marsala wine

3/4 cup chicken broth

1/4 cup heavy cream 

Fresh parsley for garnish

Season chicken with salt and pepper, then dredge lightly in flour.

In a large skillet, heat olive oil and butter over medium heat.

Cook chicken 3 - 4 minutes per side until golden.

Remove and set aside.

Add mushrooms to the skillet and cook until browned, then add garlic.

Pour in Marsala wine and simmer 1 - 2 minutes.  

Add chicken broth and cream.  Stir and return chicken to the pan.

Simmer 5 - 7 minutes until sauce thickens slightly

Garnish with parsley.

Buttered Egg Noodles

8 oz egg noodles

2 Tbsp butter

Salt and pepper to taste

1 Tbsp fresh parsley, chopped

Pinch of garlic powder

Cook the egg noodles according to package directions.  

Drain

Toss with butter, salt, pepper, parsley and garlic powder.

Serve topped with the Chicken Marsala.