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