© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Yvonne Ruperti
4 boneless skinless chicken breast halaves, each split in half horizontally to form 8 cutlets
1 cup all-purpose flour
Kosher salt and fresh ground black pepper
6 to 8 tablespoons olive oil
4 ounces bacon, finely chopped, about ½ cup
12 ounces button mushrooms, sliced
4 medium shallots, finely chopped, about ½ cup
2 medium cloves garlic, finely chopped, about 2 teaspoons
⅔ cup dry marsala
1½ cups homemade or store-bought low-sodium chicken broth
12 ounces pasta such as penne, rigatoni, or tagliatelle, cooked according to package directions
10 tablespoons, 5 ounces unsalted butter, cubed, divided
3 tablespoons chopped sage, divided
1 to 2 teaspoons fresh lemon juice from 1 lemon
⅓ cup fresh parsley leaves, chopped
Bring a large pot of salted water to a boil. Working one chicken breast at a time, place breast in heavy duty zip lock bag (without sealing). Using meat pounder, flatten to ¼-inch thick. In shallow bowl or pie plate, stir flour with 1 teaspoon salt and 1 teaspoon black pepper.
Heat 4 tablespoons oil in 12-inch non-stick skillet over medium heat until shimmering. Dredge 3 pieces chicken in flour mixture and shake to remove excess flour. Fry until golden and just cooked through, 2 to 3 minutes per side. Transfer to paper towel lined plate. Repeat with remaining pieces of chicken, adding extra oil to pan as needed. Remove pan from heat and wipe clean with paper towel.
In same skillet over medium heat, cook bacon, stirring frequently, until crisp, about 4 minutes. Transfer bacon to paper towel lined plate. Reserve rendered fat in skillet.
Add mushrooms and ½ teaspoon salt to skillet and cook over medium-high heat, stirring frequently, until well browned, about 10 minutes. Add shallots and cook, stirring frequently, until softened, about 4 minutes. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds.
Add marsala to pan and bring to simmer, scraping any bits from bottom of pan. Add chicken broth to pan and bring to boil. Reduce heat to medium-low and simmer until reduced and slightly thickened, stirring occasionally, about 15 minutes. Meanwhile, cook pasta according to package directions in boiling water. Drain and toss with 1 tablespoon oil in a large bowl and set aside.
Remove sauce from heat and whisk in 4 tablespoons butter and 1 tablespoon chopped sage. Add bacon and one teaspoon lemon juice. Season to taste with salt, pepper, and additional lemon juice. Add chicken back to pan and heat over medium-low heat just until chicken is heated through. Keep warm.
In small saucepan, heat remaining 6 tablespoons butter, remaining 2 tablespoons sage, and 1 teaspoon salt until butter is melted. Add to bowl with pasta and toss to coat. Serve pasta and chicken immediately, with a small green salad on the side if desired.