1 skin-on chicken breast half
1/3 C. chopped green onions
1 1/2 C. sliced fresh white button mushrooms
1-2 spring garlic (or 2 cloves), minced
1 C. Marsala wine
1 C. heavy cream
Splash of milk
Zest of one lemon
Salt and pepper to taste
1 C. Flour and 1/2 TBS. or so of garlic powder for dredging
Fettuccine for serving
First, bring a pot of salted water to a boil and cook your fettuccine according to the package directions.
While that's going, cut the chicken breast half, in half (Or, a quarter of a breast per person). Place on cutting board, cover in parchment paper (or you could use plastic wrap) and pound until about 1/4 in. thick. Lightly season the meat with salt and pepper.
On a plate or in a shallow dish mix the flour and garlic powder and dredge the chicken pieces in it. I somewhat manhandle the meat so that I can get flour in all the nooks and crannies (I like a lot of crispy crust!)
In a large skillet, heat the fat of your choice and cook the chicken completely (about 5 minutes on each side).
Remove chicken from pan and cover to keep warm.
Add more fat, if necessary, to the pan and saute the green onion, garlic, and mushrooms until soft.
Add the Marsala wine and bring to a boil.
Boil for about 4 minutes and season with salt, pepper, and lemon zest.
Stir in the cream and milk and heat until just warmed through (about 5 minutes).
Serve fettuccine with a couple of scoops of the Marsala mushroom sauce and the chicken. This makes enough for Steve and I for dinner, plus enough left over for me to eat for lunch the next day (about 2 1/2 servings).