Ingredients
Total Time: 1 Hour
1 – 1.5lbs boneless skinless chicken breasts
1 medium sized shallot (minced)
4 – 6 cloves garlic (minced)
16oz mushrooms (sliced or quartered)
2 Tbsp oil
1 stick of butter
1 can of chicken broth
1.5 – 2 cups Dry Marsala Wine (If you can find good Marsala from Sicily then obviously get it. If not, the 12oz store brand bottle of Marsala wine you’ll find in a grocery store is OK too)
1/2 cup all purpose flower
1 – 2 eggs
2tsp salt
2tsp black pepper
chopped fresh parsley
grated Parmesan or Romano cheese
1lb cooked pasta. (I like penne rigate the best, but use whatever you want)
Procedure
Trim the chicken breasts, and butterfly / filet them in half so you end up with two thin breasts. Cover the thin breasts with plastic wrap, and beat with a meat mallet or the back of a cooking pot until they are very thin.
Mix together 1 tsp salt and 1 tsp black pepper with the 1/2 flour. Crack one egg into a bowl and mix with a fork to create an egg wash. Dip the chicken into the egg, then dredge in the flour to coat the chicken breasts. Repeat with all remaining chicken breasts. If you need another egg, crack the 2nd once you get low. Save the remaining flour after breading the chicken.
Heat 2Tbsp oil in a heavy stainless steel pan over medium heat. Once the oil reaches temperature, saute the chicken breasts in the pan until golden brown on both sides. About 5 – 7 minutes. Once the chicken has browned, transfer to a plate and cover with foil.
Add the minced garlic, shallot, and 3 Tbsp butter to the pan. Saute for 1 or 2 minutes until the garlic is aromatic and starting to sweat.
Add the chopped mushrooms and stir to mix. Add another 2 to 3 tablespoons of butter as you saute the mushrooms. Saute for 7 – 10 minutes. You want the mushrooms dark, and almost starting to caramelize. Once the mushrooms are cooked, there should be some excess butter left in the pan still. If there isn’t, add another tablespoon or so. Once the butter has melted, sprinkle in about 2 Tbsp of the remaining flour over the mushrooms, mixing as you sprinkle the flower. Making sure not to create any clumps and fully coating the mushrooms.
Saute for about a minute or so, until the flour starts to cook
Add in the Marsala wine to de-glaze the pan, scraping up any fond that may be left on the bottom. Mix well to ensure the flour does not clump.
Cook over med heat for a few minutes while the alcohol in the Marsala wine evaporates. After a few minutes, add in the can of chicken broth and mix.
Bring back up to temperature, stirring often. Once to temperature, add the chicken breasts, and all accumulated juices from the plate, stirring in.
Simmer for 10 – 20 minutes over med-low heat while the pasta boils and the sauce thickens, stirring occasionally.
Once the pasta is cooked, drain and serve in bowls with chicken and sauce over top. Sprinkle chopped parsley and cheese over the top when serving, with extra cheese and bread on the side.