Herbed Chicken Marsala over Pappardelle

Directions

1. Place the chicken cutlets between 2 pieces of plastic wrap and pound with a meat mallet until about 1/3 inch thick. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
2. Heat the oil in a large nonstick skillet over medium-high heat.
3. Put the flour on a medium plate. Dredge the chicken in the flour to fully coat, shaking off any excess.
4. Add the chicken to the skillet and fry until fully cooked and golden brown, about 4 minutes per side. Transfer to a platter and tent with foil to keep warm.
5. Add 1/2 cup of the broth and rosemary to any remaining drippings in the skillet and cook, stirring frequently.
6. Add the mushrooms, 1/4 teaspoon salt and 1/2 teaspoon pepper and cook until the mushrooms are soft, about 5 minutes.
7. Add the marsala and bring to a boil. Add the remaining 1/4 cup broth and the butter and simmer until the butter is fully melted, about 30 seconds.
8. Spoon the mushroom mixture and sauce over the chicken, sprinkle with the parsley and serve.