Porcini chicken and Marsala mushroom sauce with oyster mushroom pasta

serves two

Porcini chicken
4 chicken scaloppini
1 egg, whisked (some for garnish)
1 cup (250 ml) Cappellari breadcrumbs porcini mushroom (some for garnish)
Olive oil, to drizzle
Salt, pepper
1 tbsp (15 ml) flour (for garnish)
Splash of olive oil (for garnish)

Bread chicken breast scaloppini by dipping in egg wash then Cappellari breadcrumbs.

Preheat oven to 350° F (180° C), drizzle breaded scaloppini with olive oil and bake 12-15 minutes on an oven tray lined with parchment paper.  Turn once toward the end of the cooking time, season with salt and pepper.

Marsala mushroom sauce
½ cup (125 ml) button mushrooms, sliced (plus a few whole for garnish)
1 tbsp (15 ml) butter
¼ cup (60 ml) Marsala wine
½ cup (125 ml) 35% cream
Salt, pepper

In a saucepan heat butter on medium heat, sauté mushrooms.
Add Marsala wine and cream, bring to a simmer and reduce 2-5 minutes on medium-low heat.  Season with salt and pepper.

Bread whole button mushrooms by dipping in flour, egg wash then Cappellari breadcrumbs.  In a small sauté pan heat olive oil on medium heat, fry mushrooms, set aside for garnish.

Spaghetti with oyster mushrooms
4 oz (100 g) spaghetti
1 cup (250 ml) oyster mushrooms, cut
2-3 garlic cloves, chopped
Splash of olive oil
1-2 tbsp (15-30 ml) Cappellari breadcrumbs original
½ cup (125 ml) chicken broth, warm
Salt, pepper

Cook spaghetti al dente in salted boiling water, strain.

In a sauté pan heat olive oil on medium heat, toast garlic lightly before adding mushrooms.
Sauté until mushrooms are golden brown, season with salt and pepper then add Cappellari breadcrumbs and toast quickly about 30 seconds while stirring.
Add warm chicken broth, bring to a simmer and reduce 1-2 minutes to reach a thin sauce consistency.

Add spaghetti to sauce and toss.

Plate and serve