Chicken Marsala Recipe

To go along with that amazing banana bread recipe that I made previously, I also made chicken marsala and egg noodles last night. I was so surprised that ALL three of us cleared our plates! It was so good! The original recipe that I followed can be found HERE. We removed quite a bit from the recipe. We did not include mushrooms or shallots. We also used garlic powder instead of minced garlic. If you make this, let me know in the comments below!

Ingredients:
2 tsp garlic powder
4 boneless chicken thighs
1/3 cup flour
1 tsp salt
1/2 tsp pepper
2 tbsp olive oil
2 tbsp butter
1 cup chicken broth
3 tsp corn starch
2/3 cup marsala wine
1 tbsp oregano
12oz egg noodles, cooked

Directions:
In a large cast iron skillet over medium heat, add the olive oil and butter until sizzling. Pat the chicken dry with paper towels and lay out flat. On a flat plate or tray, add flour, salt and pepper. Cover the chicken in the flour mixture coating all sides. Add the four chicken thighs to the skillet and add the garlic powder to each side. Cook six minutes on each side or until both sides are cooked. Move to a plate and cover. 

In a medium bowl, add cornstarch and chicken broth. Whisk until combined. Add the marsala wine and mix. Pour the marsala mixture into the cast iron skillet, using the spoon to scrape up any bits. Add the chicken back in and serve over egg noodles. Top with Oregano.