Chicken Marsala with Garlic Butter Noodles

This isn't your typical Italian-American restaurant Marsala, where the meat cutlet is pounded flat and fried first and there's so much mushroom wine sauce that you aren't really sure what kind of meat it is.  No, this was far more amazing.  This traditional dish is extremely versatile, so if you have veal or pork on hand, then use those. We happened to have Chicken breast in the fridge.  You can also use whatever kind of mushrooms you like or can find at the store.  I used dried porcini mushrooms because I really enjoy their taste, but for a milder flavor you can even use fresh button mushrooms. 

Makes 4 Main Course servings
2 lbs chicken breast, trimmed and pounded flat
1 1/4 tsp salt, plus more to taste
1 tsp ground black pepper
4 tablespoons butter
2 tablespoons olive oil
4 oz dried porcini mushrooms, reconstituted in boiling water for 5 minutes
1 large shallot finely chopped
2 garlic cloves minced
1/2 C sweet cooking Marsala wine
1 sprig fresh rosemary
3/4 C low-sodium chicken broth

1. Sprinkle the meat with 3/4 tsp each of salt and pepper. 
2.  In a large skillet, melt 1 tbsp butter and 1 tbsp olive oil over medium-high heat.
3.  Add chicken breasts and cook until golden brown on each side, about 2 minutes per side, remove to a plate and set aside.
4.  In same skillet melt 1 tbsp butter, add shallots and garlic until fragrant and soft.  Add mushrooms. 1/2 tsp salt and 1/4 tsp pepper. Saute until mushrooms are tender, about 3 minutes. 
5.  Using a spatula, scrape up all the brown bits and work them into the onion, garlic, mushroom mixture.
6.  Add Marsala and rosemary spring, simmer until the Marsala reduces by half, about 2-4 minutes. 
7.  Add chicken broth and simmer until reduced by half, 4-5 minutes. 
8. Add chicken back to the mixture and turn to coat the meat on each side, cover and simmer until cooked through.

Meanwhile....The Garlic Butter Noodles

Spaghetti, egg noodles or fettuccine
2 Tbsp butter
1-2 cloves garlic, minced

1. Boil noodles in salted water until cooked al dente.
2. Melt butter in a small saute pan over medium heat.
3. Add garlic and stir until garlic and butter just barely turn brown. 

Serve a side of garlic noodles with a piece of chicken and drizzle sauce over noodles and meat.  Sprinkle with a little fresh parsley if you happen to have it.