Just call me Iron Chef Susie :} Enjoy!
Ingredients
- 4 skinless, boneless chicken breasts (about 1 1/2 pounds)
- All-purpose flour, for dredging
- Salt and freshly ground black pepper, to taste
- 1/4 cup extra-virgin olive oil
- 8 ounces crimini or porcini mushrooms, stemmed and halved
- 1/2 cup sweet Marsala wine
- 1/2 cup chicken stock
- 2 tablespoon unsalted butter
- 1/4 cup chopped parsley
- package of spaghetti
Directions
- Lay the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick.
- Place a handful of flour on a plate and season with salt and pepper; mix with a fork to distribute evenly. Dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess.
- Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, place the cutlets in the pan, and cook for 5 minutes on each side until golden.
- In another pot, start boiling the spaghetti noodles.
- Sauté the mushrooms until nicely browned (about 5 minutes); season with salt and pepper.
- Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through.
- Add the spaghetti, season with salt and pepper, garnish with chopped parsley!
Recipe adapted from Food Network