1117 E. Winding Creek Drive, Suite 150, Eagle, ID 83616
(208) 577-6238 for reservations
Butter & Olive Oil
10 oz chicken breast (2 breasts), trimmed and pounded to even thickness
1/2 oz shallots
3.5 oz mushrooms
4 oz beef broth
2 oz cream
Salt and Pepper
10 oz spaghetti
1 oz grated parmesan cheese
Cook pasta, rinse, and set aside.
Put the butter and oil in the pan medium high heat. When pan is hot and butter is melted, add chicken, sprinkling with salt and pepper to taste. Cook on each side for approximately 2 ½ minutes, each side, leaving slightly undercooked. Add 4 oz of marsala wine to pan and light to burn off alcohol. Remove chicken from pan and set aside.
To hot skillet of wine, add shallots, mushrooms, and additional butter. Cook for 2 minutes and then deglaze with additional marsala wine. Add broth and stir, reducing slightly. Add cream and more marsala wine to taste. Reduce. Add chicken back to pan and reduce until sauce is desired consistency.
Reheat pasta in boiling water and mix with ½ cup of prepared sauce. Plate and garnish with cheese.