CHICKEN MARSALA WITH BROWN BUTTER PASTA
I found this recipe in of all places a crochet group's website that I am a member of. It turned out so delicious I just had to share it. Everyone loved it in my family and that's a big plus. Calories per serving: too many to count Fat per serving: I'd rather not know
Provided by Lark Silverwolf
Categories Pasta
Time 1h10m
Number Of Ingredients 14
Steps:
- 1. Rinse, trim fat, and pound to 1/2 inch each chicken breast. Slice into cutlets and set aside.
- 2. Melt 1/2 stick of butter and 2 Tbsp vegetable 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 and set aside.
- 3. Add another 1/2 stick of butter to the pan. Try not to cringe. Add more oil if necessary. The oil helps the butter not to burn. Also start your large pot of boiling water for the pasta at this point.
- 4. Combine flour, marjoram, salt, and pepper in a medium bowl. Lightly coat chicken breasts in flour and place in a single layer in frying pan over medium heat. Allow to 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. It is okay if there is a bit of pink in the middle. They will cook more in the sauce at the end.
- 5. Add Marsala and let simmer for approximately 1 minute. Add chicken broth. Stir to combine and add in mushroom/onion mixture and chicken breasts. Stir a bit and then let simmer over medium-low heat. Cook until sauce is thickened, approximately 20 minutes.
- 6. While your sauce is simmering and thickening is the time to start your brown butter. In a small pot melt 1/2 stick of butter over medium heat. Don't touch it, but watch it carefully. 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'll burn. If you under-brown it you end up with greasy pasta. If you brown it well you end up with little bites of heaven.
- 7. When pasta is done, drain well and toss with browned butter and grated parmigiano reggiano or myzithra cheese.
- 8. Place your chicken on top of your pasta. Spoon some of the sauce with the mushrooms and scallions over the chicken. Eat without guilt knowing that your are going to do some sort of exercise the next two weeks for eating this heavenly dish. Enjoy!
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Kezang Tshomo
[email protected]I'm not a big fan of chicken marsala, but I'm always willing to try new recipes. I might give this one a try next week.
Anele Kweyama
[email protected]This recipe looks delicious, but I'm not sure if I have all of the ingredients. I'll have to check my pantry before I can decide if I'm going to make it.
Jace B
[email protected]This recipe is way too complicated. There are too many ingredients and steps. I'm not going to bother trying to make it.
Tina Helman
[email protected]I've tried this recipe several times, and I've never been able to get it right. The chicken always comes out tough, and the sauce is always too thin.
Raghad El_moghazy
[email protected]This was my first time making chicken marsala, and it was a disaster. The chicken was overcooked and dry, and the sauce was bland. I will not be making this recipe again.
sharon Ug
[email protected]I love this recipe! The chicken is always cooked perfectly, and the sauce is so flavorful. I usually serve it over pasta, but it's also great with mashed potatoes.
Buddhika Nilmini
[email protected]This recipe is a great way to impress your guests. The chicken marsala is elegant and delicious, and it's sure to wow everyone at the table.
Jameson Mee
[email protected]The chicken marsala was a hit! Everyone at the dinner table loved it. The sauce was especially good, and I will definitely be making this recipe again.
Sakib 75
[email protected]This was my first time making chicken marsala, and it turned out great! The recipe was easy to follow, and the dish was delicious. I will definitely be making this again.
Mim Parvin
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The chicken is always cooked perfectly, and the sauce is divine. I usually serve it over mashed potatoes, but it's also great with rice or pasta.
Julius Mwangi
[email protected]This chicken marsala recipe is a keeper! The chicken was tender and juicy, and the sauce was rich and flavorful. I served it over buttered noodles, and it was a hit with my family. This is definitely going to be a regular in my dinner rotation.