Herbed Chicken Marsala over Pappardelle
- 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.
- Heat the oil in a large nonstick skillet over medium-high heat.
- Put the flour on a medium plate. Dredge the chicken in the flour to fully coat, shaking off any excess.
- 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.
- Add 1/2 cup of the broth, the sun-dried tomatoes and rosemary to any remaining drippings in the skillet and cook, stirring frequently, for 1 minute to plump the tomatoes.
- Add the mushrooms, 1/4 teaspoon salt and 1/2 teaspoon pepper and cook until the mushrooms are soft, about 5 minutes.
- 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.
- Spoon the mushroom mixture and sauce over the chicken, sprinkle with the parsley and serve.
- ¾ lb pappardelle pasta
- 16 oz boneless, skinless chicken breast (cut into 4 oz portions)
- 2 tbsp flat-leaf parsley, coarsely chopped
- 2 tbsp unsalted butter
- 1/3 cup sweet marsala wine
- 10 oz white button mushrooms, sliced
- ½ tsp rosemary
- 1/3 cup sun-dried tomatoes, drained and dried
- 1 cup low-sodium chicken broth
- 2 tbsp olive oil
- 1/3 cup all-purpose flour
- 1 tsp ground black pepper
- 1 tsp kosher salt