Chicken Marsala with Brown Butter Pasta
Recipes Chicken Italian Main Dish Pasta
Description
Brown butter and Marsala wine together make this a dish from Heaven. Serve with your choice of pasta.
Ingredients
4 large chicken breasts, pounded to 1/2 inch thickeness, cut into 8 cutlets
1 lb. mushrooms, cleaned and sliced
2 bunches green onions, chopped
1 c. flour
1/4- 1/2 t. marjoram
3/4- 1 t. salt
freshly ground black pepper, to taste
2 1/2 sticks butter, divided
5 T. vegetable oil, divided
1 c. dry Marsala wine
2 c. chicken broth or stock
salt, to taste
1/2 c. grated Parmigiano Reggiano or Myzithra cheese or combination of the two
1 lb. spaghetti or pasta of your choice
Directions
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Rinse, pat dry with paper towels, trim off fat, and pound to 1/2 inch each chicken breast. Slice into cutlets; set aside.
Melt 1/2 stick butter and 3 T. vegetable oil in a large skillet. Heat over medium-high until butter melts. Add mushrooms and green onions; saute over medium-high heat until water is cooked out of mushrooms and are starting to brown. Remove from pan and set aside.
Add another 1/2 stick butter to the pan. Add more oil, if necessary because it helps the butter not to burn. Start a large pot of generously salted water to boil for the pasta.
Combine flour, marjoram, salt, and pepper in a medium bowl. Lightly coat chicken breasts in flour; place in a single layer in a frying pan over medium heat. 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. If there is a bit of pink in the middle of the chicken it is alright because they will cook more at the end.
Add Marsala wine; let simmer for about 1 minute. Add chicken broth/stock. Stir to combine; add in mushroom-green onion mixture and chicken breasts. Stir; simmer over medium-low heat. Cook until sauce is thickened, about 20 minutes.
While sauce is simmering and thickening, start the brown butter. In a small pan, melt 1/2 stick butter over medium heat. Watch it carefully without touching it. 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 it is under-browned, the pasta will be greasy.
When pasta is finished cooking, drain it well and toss with browned butter and grated cheese.
8 servings