Ingredients

• ½ cup butter
• 1 (4.5 ounce) can mushrooms, drained, liquid reserved
• 1 green bell pepper, chopped
• ½ cup all-purpose flour
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 1 ½ cups milk
• 1 ¼ cups hot water
• 1 ½ teaspoons chicken bouillon powder
• 4 cooked, boneless chicken breast halves, chopped
• 4 ounces chopped pimento

Directions

1. Melt butter in a large skillet over medium heat. Add drained mushrooms and bell pepper and cook, stirring, 5 minutes.

2. Remove from the heat. Stir in flour, salt, and black pepper. Cook over low heat, stirring constantly, until mixture is bubbly.

3. Stir in milk, water, bouillon, and reserved mushroom liquid. Increase heat to medium-high and bring to a boil, stirring constantly. Boil and stir for 1 minute.

4. Stir in chicken and pimento and heat through.

Ingredients

For the Chicken:

• 1 and 1/2 pounds (681g) boneless skinless chicken tenders
• 1/2 cup (113g) all-purpose flour
• 2 and 1/2 teaspoons garlic powder
• 1 and 1/2 teaspoons onion powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

For the Marsala Sauce:

• 2 Tablespoons (28ml) olive oil
• 4 Tablespoons (57g) unsalted butter
• 3 shallots peeled and thinly sliced
• 8 ounces cremini mushrooms sliced
• 8 ounces shiitake mushrooms sliced
• 2 and 1/2 teaspoons cornstarch
• 1 cup (227ml) chicken bone broth
• 4 cloves garlic minced
• 1 cup (227ml) dry marsala wine
• 2 Tablespoons (20g) fresh parsley chopped
• grated parmesan cheese for serving, optional

For the Buttered Noodles:

• 1 pound egg noodles
• 3/4 cup (170g) unsalted butter cubed
• 2 cloves garlic minced
• 2 Tablespoons (20g) fresh parsley chopped

Instructions

For the Chicken:

• In a large bowl combine the flour and all seasonings/spices.
• Dredge the chicken pieces in the flour, making sure each is evenly coated, and shaking off excess flour. Set aside on a clean plate. 
• In a large skillet over medium-high heat, heat the oil until it shimmers. Once the oil is hot, add in the chicken and cook for 3 minutes on each side. Transfer to a clean plate. Place pan back on stovetop and continue with sauce below.

For the Marsala Sauce:

• Add the butter to the pan and stir until melted. Add in the shallots and mushrooms and stir well to combine. Reduce the heat to medium and cook, stirring occasionally, until mushrooms and shallots are deeply caramelized, about 20 minutes.
• In the meantime, in a spouted measuring cup whisk together the cornstarch the chicken bone broth. Set aside until needed.
• Add the garlic to the pan and cook for about 1 minute, or until fragrant but not browned.
• Slowly whisk in the marsala wine, deglazing the pan by scraping up any stuck bits on the bottom and even sides. Cook for 5 minutes, stirring frequently. 
• Slowly pour in the broth/gelatin mixture and stir well to combine.
• Increase the heat to medium-high and bring the sauce to a simmer. Simmer, stirring occasionally, until slightly thickened, about 5 to 6 minutes.
• Taste and season with salt and pepper, I usually do a teaspoon of salt and 1/2 teaspoon of black pepper. 
• Return the cooked chicken to the pan and gently simmer for 2 more minutes, just to heat the chicken. Remove from heat.
•  Pour over buttered egg noodles. Sprinkle with fresh parsley and serve warm. 

For the Buttered Noodles:

• Bring a large pot of water to a rolling boil. Add in the egg noodles and cook until al dente. Reserve a 1/2 cup of pasta water. Then drain the pasta and pour it into a large mixing bowl.
• Add in the cubed butter, garlic, and pasta water and toss well to combine, mixing until the butter is completely melted. 
• Sprinkle with parsley and serve at once.