Chicken Marsala with Browned Butter Sauce - butter

Method

• Start by making the browned butter sauce.
• Cut the 2 cubes of salted butter into 8 pieces each and drop in a heavy 2-quart sauce pan over medium heat.
• (If you are paranoid about setting things aflame in your kitchen, you can use a 3-quart pan.)
• Bring the 2 cubes of butter to a slow boil (about five minutes).
• Once the butter starts to boil, stir constantly to prevent residue from sticking to the bottom of the pan.
• The butter will foam and rise as it cooks.
• Do notI repeatdo not let it overflow the pan.
• This could start a fire and that would totally ruin a perfectly good recipe!
• Once the butter stops rising and foaming, cook until it is amber in color and has a caramel aroma.
• Remove pan from burner and let settle for a few minutes.
• The sediment will settle on the bottom of the pan.
• Pour the butter through a strainer into a bowl.
• Do not disturb the sediment.
• Set aside.
• (The butter sauce can be stored covered in the fridge and reheated as needed).
• Put your spaghetti noodles on to boil and then go to work on the chicken.
• Pour olive oil into a heavy skillet over medium heat and add the remaining 2 tablespoons of butter.
• Mix flour, salt and seasonings in a Ziploc bag.
• Coat each piece of chicken with flour mixture before placing in the hot saute pan.
• Brown on both sides, about two minutes per side.
• Add wine and mushrooms and cook for about 10 minutes or until chicken is done.
• While the chicken is cooking, grate the cheese.
• I used a nutmeg grater (because it was what I had that day) or a microplane grater would also work well.
• You want the cheese to be fine.
• Plate the noodles, top with chicken and mushrooms, drizzle with butter and finish with a liberal sprinkling of cheese.
• So good, savory and delicious!
• Enjoy!