Classic Restaurant-Style Chicken Marsala Pasta by Nachocookin

Ingredients

• 5 lbs boneless skinless chicken breasts
• 2 cup all-purpose flour
• 5 tsp kosher salt
• 3 tsp black pepper
• 4 tbsp beef tallow
• 4 tbsp olive oil
• 7 tbsp unsalted butter
• 2.5 lbs cremini mushrooms
• 8 cloves garlic
• 2 shallots
• 2.5 cup dry marsala wine
• 3 cup chicken stock
• 1.5 cup heavy cream
• 3 lbs linguine pasta
• 0.5 cup fresh parsley
• 1 cup parmesan cheese

Instructions

1. Slice chicken breasts horizontally into thin cutlets. Mix flour with 3 tsp salt and 2 tsp pepper, then lightly dredge chicken
2. Heat a large skillet over medium-high heat with a portion of tallow, olive oil, and butter. Sear chicken in batches for 3-4 minutes per side until golden brown; remove and set aside.
3. In the same pan, add more fat and sauté mushrooms until deeply browned, about 8-10 minutes. Add shallots for 2 minutes, then garlic for 30 seconds.
4. Pour in Marsala wine to deglaze the pan, scraping up browned bits. Reduce wine by half, about 5-7 minutes.
5. Stir in chicken stock and simmer for 5 minutes. Add heavy cream and return chicken to the pan; simmer for 8-10 minutes until chicken is cooked through.
6. Finish the sauce by stirring in 3 tbsp butter, remaining salt and pepper, and chopped parsley.
7. Boil pasta in salted water until al dente. Drain, reserving 1 cup of pasta water.
8. Toss pasta directly into the sauce, adding reserved water if needed to adjust consistency. Serve topped with parmesan