Chicken Marsala in Browned Butter Pasta
Description
Chicken cutlets, mushrooms, butter, cheese and Marsala wine make this Italian American dish sensational. Serve it with your choice of pasta, a nice salad and garlic bread.
Ingredients
4 large chicken breasts, pounded to 1/2 inch thickness and cut into cutlets
1 lb. mushrooms, sliced
2 bunches green onions, chopped
1 c. flour
1/4 t. marjoram
3/4 t. salt
dash pepper
2.5 sticks butter, divided
4 T. vegetable oil, divided
1 c. dry Marsala wine
2 c. chicken broth or stock
pinch of salt or to taste
1/2 c. Parmisiano Reggiano or Myzithra cheese
1 lb. pasta, your choice, spaghetti, angel hair, fettucini, etc.
Directions
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Rinse, trim fat, and pound each chicken breast to 1/2 inch. Slice into cutlets and set aside.
Melt 1/2 stick butter and 2 T. vegetable oil in a large skillet. Heat over medium-high until butter is melted. Add mushrooms and green onions. Saute over medium-high heat until water is cooked out of mushrooms and they are starting to brown. Remove from pan and set aside.
Add another 1/2 stick butter to the pan. Add more oil if necessary, so butter doesn't burn.
Start a large pot of salted boiling water for the pasta.
Combine flour, marjoram, salt, and pepper in a medium bowl. Lightly coat chicken breasts in flour and place in a single layer in frying pan over medium heat. Allow to brown on both sides. Remove and repeat with remaining breast cutlets. Remove all when done, leaving behind the butter and brown bits in the pan.
Chicken may still have a little pink in the middle. They will cook more in the sauce at the end.
Add Marsala and let simmer for about 1 minute. Add chicken broth/stock. Stir to combine. Add in mushroom/onion mixture and chicken breasts. Stir and then let simmer over medium-low heat. Cook until sauce is thickened, approximately 20 minutes.
While sauce is simmering and thickening , start to brown the butter. In a small pot, melt 1/2 stick butter over medium heat. Don’t touch it, but watch it carefully. It will start to bubble, foam, and under that foam it will start to brown. Brown well, removing from heat just before you think it will burn. If you under-brown it you end up with greasy pasta. If you brown it well you end up with little bites of heaven.
When pasta is done, drain well and toss with browned butter and grated Parmigiano Reggiano or Myzithra cheese.