Chicken Marsala with Brown Butter Pasta
Ingredients:
- chicken breasts, pounded to 1/2 inch thick and cut into cutlets - 4 large
- mushrooms, sliced - 1 pound
- green onion, chopped - 2 bunches
- flour - 1 cup
- marjoram - 1/4 t
- salt - 3/4 t
- pepper - dash
- butter, divided - 3/4 - 1 1/4 cup
- vegetable oil, divided - 4 T
- Dry Marsala wine - 1 cup
- chicken broth - 2 cups
- salt - to desired taste
- parmisiano reggiano or myzithra cheese - 1/2 cup
- spaghetti - 1 pound
Instructions:
Prepare chicken, set aside. In a skillet melt 1/4 c - 1/2 c butter and 2 T vegetable oil over medium high. Add mushrooms and green onions, saute until water is cooked out of mushrooms and they are starting to brown. Remove from pan; set aside.
Add 1/4 c - 1/2 c butter and 2 T oil to the pan. Prepare pasta per package directions.
In a bowl combine flour, marjoram, salt, and pepper. Lightly coat chicken in flour and place in a single layer in skillet over medium heat, brown on both sides. Remove and repeat with remaining chicken. Remove chicken when done, leaving butter and brown bits in the pan.
Add Marsala and simmer for 1 minute, add chicken broth. Stir, add mushroom mixture and chicken breasts. Stir, simmer over medium low heat. Cook until sauce is thickened, approximately 20 minutes.
While sauce thickening, prepare brown butter. In a pan melt 1/4 c butter over medium heat. DO NOT move it, but WATCH carefully. It will start to bubble and foam, under the foam it will start to brown. Brown well, removing from heat just before you think it'll burn. If you under cook it, you will have greasy pasta.
When pasta is done, drain, toss with browned butter and grated cheese. Place on serving plate. Top with chicken.
