Chicken Marsala with Browned Butter Sauce

• 2 cubes Salted Butter Plus 2 Tablespoons, Divided
• 1 package (16 Oz. Package) Thin Spaghetti Noodles, Cooked
• 2 Tablespoons Olive Oil
• 1/2 cups Flour
• 1/2 teaspoons Salt
• 1 teaspoon Italian Or All-purpose Seasonings
• 6 pieces Boneless, Skinless, Thinly Cut Chicken Breasts
• 1 bottle Marsala Wine
• 1 cup Fresh Sliced Mushrooms
• 1 cup Myzithra Cheese, Finely Grated

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

butter, noodles, olive oil, flour, salt, italian, chicken breasts, marsala wine, mushrooms, myzithra cheese

Taken from tastykitchen.com/recipes/main-courses/chicken-marsala-with-browned-butter-sauce/ (may not work)