HEARTY CHICKEN MARSALA WITH LINGUINI

HEARTY CHICKEN MARSALA WITH LINGUINI image

Yield 6 to 8 people

Number Of Ingredients 12

4 Boneless skinless chicken breasts, butterflied into halves and pounded to a uniform thinness; yields 8 "cutlets".
16 oz. White mushrooms sliced.
2 Shallots, minced.
4 Cloves garlic, minced.
4 tbs. butter.
2 Cups Dry Marsala wine.
2 Cups All purpose flour.
3 Eggs.
1/2 cup water.
Vegetable oil for frying.
1 lb. package linguini, (prepare as directed for al dente).
Salt and Pepper for seasoning.

Steps:

Season "cutlets" with salt and pepper, set aside. Whisk eggs and water together for an egg wash. Season flour with salt and pepper in shallow baking dish. Heat a large skillet to med high, covering the bottom with vegetable oil. Dredge a cutlet through flour, then through egg wash, then back through flour; place in skillet. When both sides are golden brown and crispy remove to a separate platter for later use. Continue until all cutlets are browned off. In another large skillet, melt butter and add shallots, cook until translucent. Turn the heat up to med high and add mushrooms, saute until shallots are carmelized and the mushrooms are golden and just crispy at the edges. Add Marsala and garlic, stirring to deglaze the pan. Reduce the heat to med and follow package instructions for preparing the pork gravy in a separate mixing bowl; (usually whisking measured water into the dry ingredient). Add mixed gravy to simmering pan and continue to reduce to desired thickness. On a large serving platter make a bed of the linguini and arrange the cutlets down the middle from end to end. Generously cover the cutlets with the Marsala and mushroom sauce and serve.