Chicken Marsala with Brown Butter PastaRecipe preview on Faxo
Recipe

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
- 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.
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