This is by far one of my favorite recipies!
1/2 cup All-Purpose Flour for coating
1/2 tsp Salt
1/4 tsp Ground Black Pepper
2 large Skinless, Boneless Chicken Breasts, halved, (or 4 normal sized breasts) pounded 1/4 inch thick
4 Tbsp Butter, divided
Extra Virgin Olive Oil (use as needed)
16 oz Sliced White Mushrooms
4 cloves Garlic
1/2 Shallot, chopped (or sub 1/2 a small white onion)
1 cup Marsala wine
1/2 cup Sherry
1 cup Chicken Stock
Juice of 1/2 Lemon
1/2 cup Whole Milk
2 tsp Corn Starch
(1/2 cup Heavy Cream can be substituted for Whole Milk and Corn Starch)
1 sprig (about 4″ long) of fresh Rosemary
2 tsp chopped fresh Oregano
2 tsp chopped fresh Parsley (for garnish)
1 box Linguini
Chicken
Pound out chicken
In a heavy-bottomed skillet, heat oil.
(Start boiling water for noodles)
Coat chicken w/ salt, pepper and oregano
Lightly dredge chicken w/ flour
Melt 2 Tbsp. butter in oil.
Place chicken breasts in skillet and brown first side.
Add another 1 Tbsp of butter and brown the other side (about 3 min per side).
Remove chicken from skillet and set aside in a covered dish.
Sauce
Add the rest of butter (1 Tbsp) to pan an melt.
Add the mushrooms (add a little oil, if needed), salt and pepper, over high heat, cook until they are browned (5-10 minutes)
Chop the shallot and add to the pan. Cook until it starts to sweat out (about 3 min).
Add garlic and cook until fragrant (about 30 sec).
Add the chicken stock, scraping up any browned bits from bottom of pan.
Bring mixture to a boil.
Add the marsala, sherry, and lemon juice. Stir. Reduce heat, but leave at a slight boil.
(Noodles should be about done. Drain in a colander.)
Chop and add the oregano. Add the rosemary whole.
Continue to cook until the sauce is reduced by about 1/2 (10-15 min).
Mix the milk and cornstarch in a small bowl, add to the pan. Allow to thicken.
Remove the rosemary.
Return browned chicken breasts to skillet. Spoon sauce over the chicken.
Add the noodles to the pan. Turn to coat.
Serve
Move everything to a large serving bowl.
Garnish with chopped parsley.
Enjoy!
