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. 

INGREDIENTS

For the chicken:

• 2 lbs boneless skinless chicken thigh
• 1/4 cup all purpose flour
• 1/2 tsp black pepper
• 1 Tbsp canola oil

For the sauce:

• 1/2 cup soy sauce
• 4 Tbsp rice wine vinegar
• 4 Tbsp ketchup
• 2 Tbsp brown sugar
• 2 garlic clove minced
• 1tsp grated fresh ginger 
• 1/2 tsp red pepper flakes
• 1 cup cashews

INSTRUCTIONS

1. Note: I don’t use ginger a lot so to buy fresh ginger for just a small amount isn’t reasonable. My grocery store sells pureed ginger in a tube that lasts longer and you can use it as you need. Or you can freeze your fresh ginger.
2. For the chicken: Trim any visible fat off the chicken. Combine the flour and black pepper in large Ziploc bag. Add the chicken and shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 4-5 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.

Ingredients

2 skinless and boneless chicken breasts, butterflied and then cut in half

Sea salt and freshly ground black pepper

All-purpose flour, for dredging

6 tablespoons unsalted butter

5 tablespoons extra-virgin olive oil

1/3 cup fresh lemon juice

1/2 cup chicken stock

1/4 cup brined capers, rinsed

1/3 cup fresh parsley, chopped

Directions

1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
2. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
3. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.