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

Steps

1. Rinse, pat dry with paper towels, trim off fat, and pound to 1/2 inch each chicken breast. Slice into cutlets; set aside.
2. 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.
3. 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.