Recipe Station

I am a working mom and really have no time for fancy dinners. I wanted something that had zest, somewhat healthy and had the resemblance of fine dining. I came across my Grandma's Zesty Chicken Marsala recipe and I just had to try this. After all, this recipe is an all time favorite of the family's' and can be created in half the time and has an exceptional taste. Go ahead and give it a try!

Ingredients:

2 pounds of boneless, skinless, chicken
½ cup of red vinegar
¼ cup of garlic powder
1 teaspoon of cumin
1 teaspoon brown sugar
2 cans of cream of mushroom soup (6 oz each)
1 cup of sour cream
1 large package of egg noodles
2 tablespoons of butter

Utensils:

Wire whisk
Deep frying pan
Large boiling pan
Measuring cup
13” Glass baking dish
Tablespoon

Cooking Time:

1. Preheat oven at 375 degrees.

2. Thinly sear the chicken breasts length wise. In a large frying pan, add 1 tablespoon of butter and melt. Add in brown sugar and mix well. Stir in cumin and garlic powder. Add in chicken breasts. Cook for 20 minutes and turn cooking for another 10 minutes.

3. Stir in red vinegar, cover and let simmer for 10 minutes.

4. Remove lid and add in cream of mushroom soup. Cover and simmer on medium heat for 20 more minutes.

5. In a large boiling pan, add 4 cups of water and bring to a boil. Add in the large egg and boil rapidly until noodles are tender or to your liking. Drain the noodles and rinse well. Set aside.

6. In a large rectangle baking dish, place noodles into the dish. Scoop one cup of Marsala sauce on top of noodles. Place the cooked chicken breasts on top of the noodles. Pour the rest of the Marsala sauce over the chicken. Cover with aluminum foil and place into the oven. Bake for 15 minutes.

Do you have a Chicken Marsala recipe or a idea to make it better? Make sure to give us some pointers!

Article Submission by: BC