Chicken Marvalasala And Papardelle With Rosemary Gravy Recipes

Steps:

• Put a large pot of water on to boil for the pasta. When it comes up to a boil, salt the water, drop in the pasta, and cook to al dente. While the pasta is working, season the chicken with salt and pepper. Heat a large nonstick skillet with 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium to medium-high heat. Add the chicken to the pan and brown lightly on both sides; remove to a platter and cover with foil to hold in heat. To the same skillet, add 2 tablespoons more extra-virgin olive oil and 1 clove garlic. Cook garlic a minute or so, then remove and add the mushrooms. Let the mushrooms brown evenly and become tender, 8 to 10 minutes. While the mushrooms work, start gravy for pasta. In a deep medium skillet melt 2 tablespoons butter over medium heat. Add a clove of crushed garlic and cook a couple of minutes then remove. Whisk flour and tomato paste into garlic infused butter. Cook the flour a minute or 2 then whisk in the stock. Add rosemary and whisk in tomato paste and Worcestershire sauce. Simmer to thicken, 5 minutes. Season the sauce with salt and pepper, to your taste. To the cooked mushrooms, add capers and Marsala and reduce a minute or so. Add 2 tablespoons butter in small bits to finish sauce and shake the pan to incorporate. Slide the chicken back into sauce and warm. Drain pasta and toss with sauce and a handful of cheese. Serve pasta alongside Chicken Marvalasala. Scatter arugula or spinach across both the chicken and pasta, to garnish.

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.