4 boneless chicken breast halves (approx. 1 ½ lbs.)

½ cup flour

2 tsp. salt

1 tsp. black pepper

1 tsp. garlic powder

2 Tbs. olive oil

4 Tbs. butter

1 medium onion, chopped

1 heaping Tbs. fresh sage, chopped

8 oz. shitake mushrooms, stems removed and caps sliced thinly crosswise

8 oz. cremini mushrooms, sliced

¾ cup Marsala wine

1 cup chicken broth

1 Tbs. corn starch

½ cup milk

Egg noodles, cooked al dente according to package directions


Optional: Sage leaves (fried in 2 Tbs. butter) garnish and parmesan cheese for sprinkling


Pound chicken breasts with a mallet until even ½ “ thickness all over. Mix flour, salt, pepper, and garlic powder in a large ziplock bag.  Shake each breast in flour mixture until coated.


Heat olive oil and butter in a large skillet over medium high heat.  Brown each chicken breast on both sides until just cooked through, about 2 minutes per side.  Remove chicken from skillet and cover with foil to keep warm.


Add onions and chopped sage to skillet and sauté until soft and fragrant.  Add mushrooms and cook until soft and lightly browned, about 5 minutes. Add Marsala and chicken broth and cook for 4 more minutes until reduced by about 1/3. 


Combine corn starch and milk in a small bowl and whisk until corn starch dissolves.  Add to the pan and stir until sauce is thick and silky, about 1 minute.


Add chicken back into the pan and cover with sauce.  Cook on low until chicken is heated.


Serve over warm egg noodles…. YUM!