Pasta Marsala

Split the chicken breasts through the middle (cutting them in half horizontally) so that you have thin filets. Sprinkle salt and pepper on both sides of chicken.

On a small plate, combine flour and Parmesan cheese and mix well with a fork. Dredge each piece of chicken in the flour mixture on both sides, ensuring the chicken is fully-coated.

Heat oil in a large frying pan or sauté pan over medium heat until oil glistens. While the oil is heating, slice the mushrooms and set aside. In addition, bring a pot of salted water to a boil.

Add chicken to the frying pan and cook until the first side is golden-brown, about 3-4 minutes. Flip each piece of chicken and cook until chicken is white all the way through and the other side is golden-brown another 3-4 minutes. Remove chicken from the pan to a cutting board. If any oil is still pooling in the pan, soak it up with a paper towel and dispose.

Add butter to the pan and allow it to melt. Add mushrooms, salt, and pepper and stir well. Sauté for 5-7 minutes until mushrooms are releasing their juices and starting to darken, stirring occasionally. Add Marsala, sherry, chicken stock, and cream and stir well. Allow liquid to reduce for 7-8 minutes, stirring often.

While the sauce is reducing, add dry pasta to the boiling water and cook according to package instructions for al dente. Once cooked, drain it well and return to the pot topped with a lid until the sauce is done. Use the time while the pasta and sauce are cooking to cut the chicken into bite-size pieces.

Combine the cornstarch and water in a small glass and mix well. Once the liquid on the mushrooms has cooked for 7-8 minutes, add about the cornstarch mixture and stir constantly as the sauce thickens, usually about 2 minutes. If the sauce is still too thin, you can make a little more cornstarch slurry and add it a little bit at a time.

Add chicken, mushrooms, and sauce to the drained pasta and mix well. Serve garnished with chopped oregano.

Adapted from Savory Sweet Life.