Chicken Marsala with Buttered Noodles is one of those classic dishes that feels fancy enough for a special occasion but is surprisingly easy to whip up on a weeknight. The dish originated from Italian-American cuisine, marrying the rich flavors of Marsala wine with tender chicken breasts. The buttered noodles are a comforting Midwest twist, making this meal irresistible. If you're like me and balancing a busy work schedule, this recipe is a perfect way to enjoy a gourmet meal without spending hours in the kitchen.

This Chicken Marsala pairs beautifully with a simple green salad topped with a light vinaigrette. For a more filling meal, consider serving it with steamed asparagus or roasted Brussels sprouts. A crusty loaf of bread is great for soaking up the delicious Marsala sauce, and a glass of chilled white wine complements the entire dish perfectly.

Servings: 4 servings

4 boneless, skinless chicken breasts
Salt and pepper to taste
1/2 cup all-purpose flour
2 tablespoons olive oil
2 tablespoons butter
8 oz cremini mushrooms, sliced
3/4 cup Marsala wine
1 cup chicken broth
1/4 cup heavy cream (optional for a richer sauce)
1 pound egg noodles
2 tablespoons butter (for noodles)
Fresh parsley, chopped, for garnish

1. Season both sides of the chicken breasts with salt and pepper. Dredge them in flour, shaking off any excess.

2. In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.

3. In the same skillet, add the sliced mushrooms and cook until they're browned and have released their juices, about 5-7 minutes.

4. Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet. Cook for 2-3 minutes until the wine reduces slightly.

5. Add the chicken broth and bring to a boil. Reduce the heat to a simmer and return the chicken breasts to the skillet. Cook for 10-15 minutes, until the chicken is cooked through and the sauce has thickened.

6. While the chicken is simmering, cook the egg noodles according to the package instructions. Drain and toss with 2 tablespoons of butter.

7. If using heavy cream, stir it into the sauce for a richer flavor. Taste and adjust seasoning if necessary.

8. Serve the chicken Marsala over the buttered noodles, garnishing with fresh parsley.

For a gluten-free version, use a gluten-free flour blend for dredging the chicken and rice noodles instead of egg noodles. You can also make this dish with boneless, skinless chicken thighs for a slightly different texture and flavor profile. If you're not a fan of mushrooms, consider using shallots or onions instead for a different twist.

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