Makes 12 servings
- 3 lb trimmed boneless skinless chicken breasts, butterflied
- 1 cup all-purpose flour
- 1 tablespoons kosher salt, plus as needed to adjust seasoning
- 1 1/2 teaspoons ground dried porcini mushroom powder (see Note)
- 1/2 teaspoon ground black pepper, plus as needed to adjust seasoning
- 1/2 cup olive oil, plus as needed, to brown the chicken
- 1/4 cup unsalted butter, cut into 1/2-in pats, plus as needed to brown the chicken
- 1 1/2 quarts chicken stock
- 1 1/2 cups dry Marsala or dry sherry
- 1 batch Sautéed Mushrooms and Onions
- 1 1/2 cups heavy cream
- 2 tablespoons kosher salt, plus as needed to adjust seasoning
- 1 lb dried fettuccine
- 1 cup grated Pecorino Romano, plus as needed to garnish pasta
- 2 tablespoons minced flat-leaf parsley
- For the chicken, pound the chicken between 2 sheets of waxed paper to an even 1/4 inch thickness. Cut into 2-inch pieces.
- Heat the chicken stock in a 2-qt saucepan over medium heat. Bring to a simmer. Add the Marsala to the chicken stock. Turn off the heat.
- Combine the flour, salt, porcini mushroom powder, and pepper in a shallow bowl. Heat a 12-inch sauté pan over high heat, about 1 minute. Add the olive oil and butter to the pan and heat to hot but not smoking, about 30 seconds, so the chicken sizzles when it hits the pan. Evenly coat the chicken with seasoned flour, shake off any excess, and carefully place it into the pan. Repeat with enough chicken so the pieces are not touching but fill the pan. Cook undisturbed until the bottom is golden brown, about 2 minutes. Turn the chicken over and cook until golden brown, about 2 minutes more. Shingle the browned chicken into a large baking pan (use two, if needed). Repeat with the remaining chicken, adding more butter or oil as needed.
- To the pan with the chicken, add the stock and marsala wine. Cover the chicken with parchment paper, seal with aluminum foil, and bake in a 350°F oven for 45 minutes, or until the liquid bubbles and chicken is fork-tender. Th e chicken can be baked 1 day in advance. Rapidly cool, then store with the chicken in the sauce wrapped in the refrigerator.
- Carefully pour the liquid from the chicken into a 6-quart wide-mouth saucepan, then place the saucepan over medium heat. Add the mushrooms and onions and simmer to marry the flavors, about 5 minutes. Add the cream and simmer over medium heat until thickened, about 10 minutes. Taste and adjust seasoning. Add the chicken to warm.
- For the pasta, bring a large sauce pot filled three-quarters with cold water to a boil. Add the salt and the pasta. Stir, making sure the pasta does not stick, bring the water back to a boil, and cook for 1 minute less than the recommended time on the package. Lift the pasta out of the water with tongs and add the pasta to the pot with the chicken. Cook together for 30 seconds while gently tossing the pasta. Turn off the heat. Add the cheese and parsley. Taste and adjust seasoning.
Note: To make dried porcini mushroom powder, grind dried porcini mushrooms in a spice grinder until they are reduced to fine dust. Sift the dust through a fine-mesh strainer.