Okay so I’d say I am a pretty decent cook in my own regard; I’ve rarely had too many complaints! What I have found lately is that I am evidently an old Italian woman on the inside and never knew it…:-)
Thanks to my wonderful boyfriend, my palate has expanded that much more! One indecisive night of figuring out what we wanted to eat, he took to the kitchen and made a dish that was so succulent, I had to figure out how to make it myself and PERFECT it…
I will try my best to give the most precise directions and measurements so even an eight year old could do it.
4 Large boneless, skinless chicken breasts, cut in half and pounded flat
1 Cup Marsala cooking wine
1 Cup chicken stock
2 Tbs Salted Butter
1 Package mushrooms (I prefer the exotic blend and if you’re a huge mushroom fan, pick up two!)
1 Tbs Garlic Salt
1/2 Tbs Cracked pepper
2 1/2 Cups of Flour
1/2 Cup Olive oil
1 (12 oz) package of Manischewitz Egg Noodles
1. Pour flour into a large bowl with your cracked pepper and garlic salt. Mix well with a fork or spatula. Preheat your oven to the lowest setting. Lay out broiling pan somewhere on your counter to lay the cooked chicken to keep warm. Start boiling your water with about two Tbs olive oil in a large pot.
2. Heat olive oil in a large non stick pan (about 5 minutes on medium high…don’t let it get so hot it smokes!). Dredge the chicken breast in the flour mixture shaking off excess.
3. Brown each side of the chicken in the olive oil and when it’s crispy and light brown (not too dark brown or you’ll get the burnt aftertaste), transfer the chicken breast to the broiler pan and place in the oven to keep warm. When you’re halfway finished cooking all of your chicken, slowly pour the egg noodles in the boiling water; follow directions on the back of the packaging.
4. After all of the chicken is cooked, throw in the mushrooms in the leftover olive oil and chicken breader bits. Season with cracked pepper and garlic salt. Toss and cook on medium high until the mushrooms are brown. If the mushrooms start sticking, add a little more olive oil.
5. Slowly pour in your one cup of Marsala cooking wine on top of the mushrooms and olive oil. Let the Marsala simmer on medium high for about five minutes to allow the alcohol to cook down.
6. After the Marsala cooking wine boils down a little, slowly add your chicken stock and two tbs of salted butter. Stir these ingredients well and simmer for about three minutes on medium heat.
7. Remove the noodles from the heat, drain and set over to the side.
8. Remove the chicken from the oven, place each piece in the Marsala mushroom mixture taking great care to cover each peach with the sauce and mushrooms.
9. Serve the chicken, sauce and mushrooms over a bed of egg noodles and garnish with fresh parsley.