Chicken Marsala with Noodles

 Here's a yummy recipe when you find yourself with a bottle of Marsala that you need to use up!

4 skinless, boneless chicken breasts, pounded flat (1/4" thick)
1/2-3/4 cups flour, for dredging
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1/4 cup olive oil
4 pieces bacon, chopped
8 oz. button mushrooms, sliced
2 garlic cloves, minced
2 teaspoons minced onion
1 teaspoon dried thyme
2 teaspoon soy sauce
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoons butter
1/4 cup chopped flat-leaf parsley
10 oz. wide egg noodles, prepared.

On a flat plate or shallow bowl, combine flour and seasoned salt and pepper. Dredge flattened chicken breasts in flour and shake off excess flour. Heat oil in a large skillet and add the cutlets to the pan. Cook for 5 minutes on each side until golden, turning once. Place chicken on a large platter to keep warm. 

Lower heat to medium and add the bacon to the chicken drippings. Saute for one minute, then add the sliced mushrooms and garlic. Cook until nicely browned, about five minutes. Season with more salt and pepper as desired. Stir in the minced onion, thyme, soy sauce, Marsala wine, and chicken stock. Allow to simmer and cook until the sauce has slightly reduced. Stir in the butter and return the chicken to the pan. Simmer for another 1-2 minutes until the chicken has heated through. Season with salt and pepper and garnish with fresh parsley. Serve with prepared egg noodles. Serves 4.
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