Chicken Marsala Andruschak



  • 1 1/4 pounds boneless chicken breast sliced to 3" x 3" x 1/2" (roughly)
  • 1/4 cup whole wheat flour
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 cup (or a bit more) thin sliced Crimini Mushroom caps
  • 1/2 cup 1/8" x 3-4" strips of red bell pepper
  • 1/2 cup thin sliced onion
  • 4 tbs butter
  • 4 tbs olive oil
  • 1 cup of dry Marsala wine
  • 8 ounces egg noodles
  • 1/2 tsp dried oregano
  • Method:

    Heat one skillet of butter, second skillet of olive oil, a pot of water. 

    Flour the chicken, saute in the oil, 4 minutes, flip the other side 4 minutes.  Meanwhile saute the mushrooms and peppers and onions in butter.  Meanwhile boil the water. 

    Toss the onion/pepper in with the chicken, add the wine and oregano, simmer.  Meanwhile put the noodles into the boiling water for 8 minutes.

    Drain the noodles, divide in three plates.  Divide the Chicken Marsala Andruschak over the noodles.   Serve with the leftover wine.