Chicken Marsala with Fennel & Herbs Recipe

Ingredients

• 8 ounces egg noodles or pappardelle pasta
• 2 tablespoons olive oil, divided
• 4 boneless skinless chicken breast cutlets
• 1 tablespoon flour
• 1 tablespoon cornstarch
• 6 ounces brown or white button mushrooms, quartered
• 2 large shallots, thinly sliced
• 1 medium bulb fennel, thinly sliced, fronds reserved
• 2 tablespoons fresh chopped thyme, sage or parsley, divided
• 3/4 cup Holland House® Marsala Cooking Wine
• 1 tablespoon cold butter