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1
Split the chicken breasts through the middle (cutting them in half horizontally) so that you have thin filets.
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2
Sprinkle salt and pepper on both sides of chicken.
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3
On a small plate, combine flour and Parmesan cheese and mix well with a fork.
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4
Dredge each piece of chicken in the flour mixture on both sides, ensuring the chicken is fully-coated.
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5
Heat oil in a large frying pan or saute pan over medium heat until oil glistens.
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6
While the oil is heating, slice the mushrooms and set aside.
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7
In addition, bring a pot of salted water to a boil.
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8
Add chicken to the frying pan and cook until the first side is golden-brown, about 3-4 minutes.
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9
Flip each piece of chicken and cook until chicken is white all the way through and the other side is golden-brown another 3-4 minutes.
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10
Remove chicken from the pan to a cutting board.
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11
If any oil is still pooling in the pan, soak it up with a paper towel and dispose.
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12
Add butter to the pan and allow it to melt.
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13
Add mushrooms, salt, and pepper and stir well.
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14
Saute for 5-7 minutes until mushrooms are releasing their juices and starting to darken, stirring occasionally.
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15
Add Marsala, sherry, chicken stock, and cream and stir well.
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16
Allow liquid to reduce for 7-8 minutes, stirring often.
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17
While the sauce is reducing, add dry pasta to the boiling water and cook according to package instructions for al dente.
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18
Once cooked, drain it well and return to the pot topped with a lid until the sauce is done.
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19
Use the time while the pasta and sauce are cooking to cut the chicken into bite-size pieces.
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20
Combine the cornstarch and water in a small glass and mix well.
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21
Once the liquid on the mushrooms has cooked for 7-8 minutes, add about the cornstarch mixture and stir constantly as the sauce thickens, usually about 2 minutes.
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22
If the sauce is still too thin, you can make a little more cornstarch slurry and add it a little bit at a time.
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23
Add chicken, mushrooms, and sauce to the drained pasta and mix well.
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24
Serve garnished with chopped oregano.
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25
Adapted from Savory Sweet Life.
