Chicken Marsala with Homemade Egg Noodles

 

Ingredients:

• 4boneless chicken breast halves without skin
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon basil, dried
• 3 tablespoons butter
• 3 tablespoons olive oil
• 4 to 8 ounces fresh mushrooms, sliced (1/2 to 1 cup sliced)
• 1/2 cup Marsala wine

Directions:

1. Pound chicken to 1/4" thickness between 2 sheets of plastic wrap (or be lazy and buy the thin sliced chicken). 
2. Combine flour, salt, pepper, and basil; mix well. 
3. Heat oil and butter in a heavy non-stick skillet over medium high heat. 
4. Dredge chicken in seasoned flour mixture. 
5. Cook chicken until lightly browned on first side (about 2 to 3 minutes). 
6. Turn chicken and add mushrooms around the chicken pieces. Cook about 2 minutes longer, until lightly browned; stir the mushrooms. 
7. Add Marsala wine to pan. Reduce heat to medium-low; cover and simmer 10 minutes. 

Egg Noodles

 

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 pinch salt
• 2 eggs, beaten
• 1/2 cup milk
• 1 tablespoon butter

 

 Directions:

• In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
• On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
• Allow to air dry before cooking.
• To cook fresh pasta, in a large pot with boiling salted water cook until al dente.