CHICKEN MARVALASALA AND PAPARDELLE WITH ROSEMARY GRAVY

CHICKEN MARVALASALA AND PAPARDELLE WITH ROSEMARY GRAVY image

Yield 4 people

Number Of Ingredients 17

Ingredients

3/4 pound papardelle pasta (wide ribbons - substitute fettuccine if this cut is unavailable to you)
4 large, thin pieces boneless skinless chicken breast cutlets
Salt and pepper
5 tablespoons extra virgin olive oil (EVOO), divided
2 large garlic cloves, crushed
3 portobello mushroom caps, sliced
24 shiitake mushrooms, stemmed and sliced
4 tablespoons butter
2 tablespoons tomato paste
2 tablespoons minced rosemary (a couple of sprigs)
2 tablespoons flour, plus some 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
A couple of handfuls of arugula, thinly sliced

Steps:

Flatten chicken between 2 pieces wax paper then salt and pepper and give light dusting of flour on both sides. Heat a large nonstick skillet with two tablespoons EVOO, 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 two tablespoons EVOO and one clove of garlic. Cook the garlic one minute or so, then add the mushrooms. Let the mushrooms brown evenly, until tender, about 8-10 minutes. While the mushrooms cook, start the gravy for the pasta. In a deep, medium-size skillet, melt two tablespoons butter with one tablespoon of EVOO. 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. Add rosemary, cook for one minute, then add the flour and whisk it into the tomato-butter. Cook flour for one minute, then whisk in the stock and Worcestershire sauce. Simmer to thicken, about five minutes. Season gravy with salt and pepper to your taste. To the cooked mushrooms, add capers and Marsala and let reduce for one minute or so. Add two 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. 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.