Ashley | Baker By Nature

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/cornstarch 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.