Chicken Marsala with Brown Butter Pasta
Description
This Italian American dish satisfies your hunger cravings. It's made with chicken, Marsala wine, pasta, mushrooms topped with several cheeses and a brown butter sauce.
Ingredients
4 large chicken breasts, pounded to 1/2 inch and cut into cutlets
1 lb. mushrooms, cleaned and sliced
2 bunches green onions, chopped
1 c. flour
1/4 t. marjoram
3/4 t. salt
freshly ground black pepper, to taste
2 1/2 sticks butter or margarine, divided
4 T. vegetable oil, divided
1 c. dry Marsala wine
2 c. chicken stock or broth
salt, to taste
1/2 c. Parmesan or Myzithra cheese, or combination
1 lb. spaghetti or pasta of choice
Directions
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Rinse, pat dry, trim fat, and pound chicken to 1/2 inch. Slice into cutlets; set aside.
Melt 1/2 stick butter and 2 T. 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; set aside.
Add 1/2 stick butter to the pan and more oil, if necessary, so the 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 mixture; place in a single layer in a large skillet over medium heat. Brown on both sides. Remove and repeat with remaining cutlets. Remove cutlets when done, leaving the butter and brown bits in the pan.
It's alright if there is a little pink in the middle since they will cook more in the sauce at the end.
Add Marsala wine; simmer about 1 minute. Add chicken stock/broth; stir to combine. Add in mushroom and onion mixture and chicken. Stir, then simmer over medium-low heat. Cook until sauce thickens, about 20 minutes.
While sauce is simmering and thickening, start the brown butter. In a small pot or pan, melt 1/2 stick butter over medium heat. Don’t stir it, but watch it carefully. It will start to bubble, foam, and under that foam, it will start to brown. Brown well, remove from heat just before you think it will burn. If it is under-browned, it will end up being greasy pasta.
When pasta is done, drain well; toss with browned butter and grated cheeses.
8 servings