Tender chicken and mushrooms tossed with fettuccine and a brown butter sauce.
Course: Main Course
Keyword: butter, chicken, mushrooms, pasta
1/2cuptomatoseeded and finely diced
2cupsrotisserie chickenskin removed and diced
2Tbspchicken demi-glacé optional
salt and freshly ground pepper
Finely chop the soppressata (the easiest way to do this is with a food processor). Brown the soppressata in a small skillet over medium heat. Deglaze the pan with 1/4 cup of the Marsala and simmer until it has mostly evaporated. Set aside.
To brown the butter, add it to a large skillet and melt it over medium heat, swirling frequently to ensure it melts evenly. The butter will start to foam and then the foam will subside. Watch the butter carefully and continue swirling the pan frequently until browned bits appear at the bottom of the pan. Remove the pan from the heat before it can burn.
Add the olive oil and lemon juice to the pan and return it to heat. Add the shallots and sauté for 1-2 minutes, being careful not to burn the butter or the shallots. Add the garlic and mushrooms. Cook the mushrooms for 5-10 minutes or until they are tender.
Add the tomatoes, wine and remaining Marsala. Simmer for another minute or two and add the chicken broth. Reduce slightly and add the cream and demi-glacé if using. Taste and season with salt and pepper if needed.
Meanwhile, cook the pasta and reserve about a cup of the pasta water before you drain the fettuccine.
Add the chicken to the mushrooms and brown butter sauce. Add the cooked fettuccine and toss well to combine. Add the pasta water, a little at a time, until you have a slightly thickened sauce coating the noodles. Gently toss in the sopprasseta.
Garnish with parsley and serve immediately.
Chicken Demi-glacé adds a nice richness to the dish and can be found at some grocery stores and on Amazon.