Chicken Marsala is a dish made with pan-fried chicken breasts smothered in a marsala wine sauce with mushrooms that is delicious over a pile of egg noodles or linguini.
In a large skillet over medium heat, add olive oil and butter and heat until sizzling.
Heat 1 tablespoon of the olive oil and 1 tablespoon of the butter in the skillet over medium heat until sizzling (reserving the rest).
Working in batches, add 4 of the chicken halves (do not try to overcrowd the pan) and saute about 6 minutes on each side, or until the internal temperature of the chicken is 165°F.
Saute the remaining chicken halves, making sure the internal temperature reaches 165°F.
In a medium bowl combine cornstarch and chicken stock. Whisk until combined. Add the marsala wine and mix well.
Pour the marsala mixture into the pan. Use a wooden spoon to scrape up any brown bits in the pan.
Add the mushrooms and cook over medium heat (turning occasionally) until the sauce has thickened (about 5 minutes).
Nestle the cooked chicken in the marsala sauce and top with fresh parsley. Serve over noodles.