QUICK AND EASY CHICKEN MARSALA


1-1/2 lbs. boneless chicken breast
1/4 cup flour
salt & pepper
1 tsp. oregano
2 Tbsp. olive oil
1 (8 oz.) package sliced mushrooms
2 cloves garlic, chopped
1/2  cup Marsala wine
1 cup chicken broth
1 tsp. beef bouillon granules
1 Tbsp. dried parsley


Make sure to slice your chicken breasts thin. Don’t use thick breasts; cut them lengthwise into thinner pieces. Put the flour, salt & pepper, oregano into a large, resealable bag and shake to blend. Add chicken breast pieces and shake to coat. 

Sauté the chicken breasts in 1 Tbsp. of olive oil 2 minutes per side in a large, nonstick skillet. Remove the chicken from the pan to your serving platter, and sauté the mushrooms and garlic in the remaining olive oil. Place the chicken back into the pan and add the Marsala wine. Simmer on medium- high for about 6 minutes. In the measuring cup, add the beef bouillon granules to the chicken broth and stir. Pour the broth over the chicken, add parsley, and simmer for an additional 10 minutes. 

BUTTERED EGG NOODLES

1 (12 oz.) bag medium egg noodles 
2 tsp. chicken bouillon
2 -3 Tbs. butter
2  Tbsp. dried parsley

Cook egg noodles according to package directions but add the chicken bouillon to the water.  Drain noodles reserving 1/2 cup liquid.  Melt butter in the same pan used to cook the noodles and add reserved broth.  Bring broth mixture to a light boil and add parsley.  Return egg noodles back to the pan and mix through.