Chicken Marvalasala And Papardelle With Rosemary Gravy ( Rachael

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3/4 lb pappardelle pasta (wide ribbons) or 3/4 lb fettuccine (if papperdelle is unavailable to you)
• 4 large chicken breasts (cutlets)
• salt and pepper
• 5 tablespoons extra virgin olive oil, divided (evoo)
• 2 large garlic cloves, crushed
• 3 portabella mushroom caps, sliced
• 24 shiitake mushrooms, stemmed and sliced
• 4 tablespoons butter
• 2 tablespoons tomato paste
• 2 tablespoons minced fresh rosemary, a couple of sprigs
• 2 tablespoons flour, plus more
• flour, for dusting
• 1 1/2 cups chicken stock (eyeball it)
• 1 tablespoon worcestershire sauce (eyeball it)
• 2 tablespoons capers, drained
• 1/2 cup marsala wine
• grated pecorino romano cheese
• arugula, thinly sliced

Recipe

• 1 put a large pot of water on to boil for the pasta. when it comes up to a boil, salt the water and drop the pasta. cook to al dente.
• 2 in the meantime, place the chicken cutlets between 2 pieces of plastic wrap (wax paper or parchment paper works too). with the bottom of a skillet, gently pound the cutlets until they are pretty thin and even in thickness (this will help speed up the cooking process).
• 3 remove the cutlets from the plastic wrap, season them with salt and pepper, and give them each a light dusting of flour on both sides. heat a large non-stick skillet with 2 tablespoons evoo, 2 turns of the pan, over medium to medium-high heat. add the chicken to the pan and brown the cutlets lightly on both sides. remove to a platter and cover with foil to hold in the heat. to the same skillet, add 2 tablespoons evoo and 1 clove of garlic. cook the garlic 1 minute or so, then remove and add the mushrooms. let the mushrooms brown evenly, until tender, about 8-10 minutes.
• 4 while the mushrooms cook, start the gravy for the pasta. in a deep medium skillet, melt 2 tablespoons butter with 1 tablespoon of evoo, once around the pan. add remaining clove of crushed garlic and cook 1-2 minutes. add the tomato paste and cook over medium-heat for 1-2 minutes, so it develops a rich tomato-y flavor.
• 5 add rosemary, cook for 1 minute, then add the flour and whisk it into the tomato-butter. cook flour for 1 minute, then whisk in the stock and worcestershire sauce. simmer to thicken, about 5 minutes. season gravy with salt and pepper to your taste and remove the garlic clove, so you don't get a big mouth full of it!
• 6 to the cooked mushrooms, add capers, marsala and let reduce for 1 minute or so. add 2 tablespoons of butter in small bits to finish the sauce, shaking the pan to incorporate it. slide the chicken back into the sauce and warm.
• 7 drain the pasta and toss it with the gravy and a handful of cheese. serve the pasta alongside chicken marvalasala, and scatter arugula across both the chicken and pasta to garnish.