Recipe information
A freshly seasoned breast of tender chicken with a Mushroom and Marsala Wine Sauce. Served alongside spaghetti with Mizithra Cheese & Browned Butter.
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Chicken Marsala
Spaghetti with Mizithra Cheese & Browned Butter
Chicken Marsala
1. Prepare the Chicken
Season the chicken breasts with salt and pepper. Dredge them lightly in flour, shaking off any excess.
2. Cook the Chicken
In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken and cook until golden brown on both sides, about 5-7 minutes per side. Remove and set aside.
3. Make the Sauce
In the same skillet, add the remaining butter and sliced mushrooms. Sauté until the mushrooms are browned. Pour in the Marsala wine and chicken broth, scraping any brown bits from the bottom of the pan. Simmer for 5 minutes.
4. Combine
Return the chicken to the skillet and cook for an additional 5-10 minutes, until the chicken is cooked through and the sauce has thickened. Garnish with chopped parsley.
Spaghetti
1. Cook the Spaghetti
In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. Brown the Butter
In a skillet, melt the butter over medium heat until it turns golden brown and has a nutty aroma.
3. Combine Spaghetti with Cheese
Add the drained spaghetti to the skillet with browned butter. Toss to coat and add Mizithra cheese. Mix well until the spaghetti is evenly coated.