Chicken Marsala with Mushroom Ragoût and Buttered Noodles
Yield: 2 servings
2 boneless, skinless chicken breast halves (9 ounces each)
½ teaspoon kosher salt, divided, plus more to taste
Freshly ground black pepper, to taste
½ cup plus 1 teaspoon unbleached all-purpose flour, divided
2 tablespoons plus 1 teaspoon unsalted butter, divided
2 tablespoons extra-virgin olive oil, divided
8 ounces fresh button or cremini mushrooms, sliced ¼ inch thick
2 medium shallots, peeled and diced small (6 tablespoons)
½ cup sweet Marsala wine
1½ cups chicken stock
1 tablespoon roughly chopped fresh flat-leaf Italian parsley
1 teaspoon freshly squeezed lemon juice, plus more to taste
1. Pat the chicken dry and sandwich each chicken breast between two pieces of plastic wrap.
2. Using a mallet, rolling pin, or the back of a saucepan, pound each chicken breast until it is ¼ inch thick.
3. Season each side of each chicken breast with ⅛ teaspoon salt (for a total of ½ teaspoon) and a few good grinds of pepper.
4. In a small bowl, combine 1 teaspoon of the flour with 1 teaspoon of the butter and mix well.
5. Add the remaining flour to a shallow bowl; dredge the seasoned chicken breasts in the flour, shaking each piece to remove any excess.
6. Heat 1 tablespoon olive oil plus 1 tablespoon butter in a large sauté pan over medium-high heat until the butter turns a light golden brown.
7. Add the chicken breasts and cook for approximately 3 minutes per side, until golden brown.
8. Transfer the chicken from the pan to a large plate.
9. Begin preparing the Buttered Egg Noodles (recipe below), so grab a small pot and start boiling some water.
10. With the pan still on the burner at medium-high heat, add the remaining tablespoon of olive oil and the remaining 1 tablespoon butter to the same sauté pan.
11. Add the mushrooms and shallots. Cook, stirring occasionally, until the mushrooms are golden-brown around the edges, 5 to 7 minutes.
12. Add the Marsala wine and chicken stock to the sauté pan. Increase the heat to high and bring to a boil.
13. Stir in the kneaded butter/flour mixture. Cook on high heat for 4 minutes, or until the sauce has thickened slightly.
14. Reduce the heat to medium, then return the breasts to the pan. Continue to cook for 2 minutes, flipping after 1 minute, or until they are warmed through and the sauce has thickened.
15. Add the lemon juice and season to taste with salt, pepper, and additional lemon juice.
16. Transfer the chicken breasts to a cutting board and cut into bite-size pieces.
17. Serve the sliced chicken over the buttered noodles, swirl the chopped parsley and lemon juice into the sauce, then spoon over the chicken. Enjoy.
Buttered Egg Noodles:
2 tablespoons kosher salt
5 ounces egg noodles
2 tablespoons unsalted butter
1. Bring a small pot of water to a rolling boil, then add the salt.
2. Add the pasta to the boiling water and cook, stirring occasionally, until just tender.
3. Reserve 2 tablespoons of the cooking water, and then drain, but do not rinse the noodles. Return the drained noodles to the same pot.
4. Add the butter and the reserved cooking water. Mix together and cover to keep warm.