You can pound a chicken breast to 1/4 inch, but we find that it’s just as easy to use a large chicken breast and slice it into 1/4 inch pieces. Each piece should be 3 or 4 inches round and 1/4 inch thick. A large breast will yeild 4 to 6 pieces. Recipe below serves 2.
Ingredients:
- 1 9 Ounce Package of fresh Fettuccini, or 1/2 pound of dried
- 1 Chicken breast cut in 1/4 inch thick slices
- 1/2 Cup flour
- 1/2 Cup egg beaters or 2 eggs beaten with a tablespoon of water
- Vegetable oil for frying (3 or 4 tablespoons)
- 4 Tablespoons butter
- 8-10 Ounce package mushrooms
- 2 Garlic cloves chopped fine
- 6 Ounces Marsala wine
- 1 Cup chicken stock
- 2-3 Tablespoons chopped fresh parsley
- Salt and Pepper
Directions: Preheat oven to 350° F
Cook pasta to package directions for al dente.
Salt and pepper the chicken then dredge in the flour to lightly coat. Dip them in the egg mixture, then back again in the flour. Heat the oil in a frying pan. Fry the chicken pieces on both sides just until the batter is a light golden brown. You will need to do in 2 or 3 batches. The chicken won’t be cooked through at this point, so place them on a cookie sheet. Cook in oven for 10 to 15 minutes until the chicken is cooked through.
In the same frying pan, add the butter and cook the mushrooms until they release all their liquid, about 7 or 8 minutes. Sprinkle on 1 tablespoon of the leftover flour from dredging the meat. Add the garlic and cook for another minute until fragrant and all the four is absorbed. Add the wine. Stir and boil until it is reduced by about half. Then add the stock and return the meat to the pan. Bring up to a boil. Add the parsley (reserve a pinch for service) and the cooked pasta and toss with the sauce.
