-
1
Put a large pot of water on to boil for the pasta.
-
2
When it comes up to a boil, salt the water and drop the pasta.
-
3
Cook to al dente.
-
4
In the meantime, place the chicken cutlets between 2 pieces of plastic wrap (wax paper or parchment paper works too).
-
5
With the bottom of a skillet, gently pound the cutlets until they are pretty thin and even in thickness (this will help speed up the cooking process).
-
6
Remove the cutlets from the plastic wrap, season them with salt and pepper, and give them each a light dusting of flour on both sides.
-
7
Heat a large non-stick skillet with 2 tablespoons EVOO, 2 turns of the pan, over medium to medium-high heat.
-
8
Add the chicken to the pan and brown the cutlets lightly on both sides.
-
9
Remove to a platter and cover with foil to hold in the heat.
-
10
To the same skillet, add 2 tablespoons EVOO and 1 clove of garlic.
-
11
Cook the garlic 1 minute or so, then remove and add the mushrooms.
-
12
Let the mushrooms brown evenly, until tender, about 8-10 minutes.
-
13
While the mushrooms cook, start the gravy for the pasta.
-
14
In a deep medium skillet, melt 2 tablespoons butter with 1 tablespoon of EVOO, once around the pan.
-
15
Add remaining clove of crushed garlic and cook 1-2 minutes.
-
16
Add the tomato paste and cook over medium-heat for 1-2 minutes, so it develops a rich tomato-y flavor.
-
17
Add rosemary, cook for 1 minute, then add the flour and whisk it into the tomato-butter.
-
18
Cook flour for 1 minute, then whisk in the stock and Worcestershire sauce.
-
19
Simmer to thicken, about 5 minutes.
-
20
Season gravy with salt and pepper to your taste and remove the garlic clove, so you don't get a big mouth full of it!
-
21
To the cooked mushrooms, add capers, Marsala and let reduce for 1 minute or so.
-
22
Add 2 tablespoons of butter in small bits to finish the sauce, shaking the pan to incorporate it.
-
23
Slide the chicken back into the sauce and warm.
-
24
Drain the pasta and toss it with the gravy and a handful of cheese.
-
25
Serve the pasta alongside Chicken Marvalasala, and scatter arugula across both the chicken and pasta to garnish.
