Prepare the browned butter sauce: Cut 2 cubes of salted butter into 8 pieces each.

Place butter pieces in a heavy 2-quart saucepan over medium heat.

Bring the butter to a slow boil (about 5 minutes).

Stir constantly to prevent residue from sticking to the bottom of the pan.

The butter will foam and rise as it cooks. Ensure it doesn't overflow.

Once the butter stops rising and foaming, cook until amber in color with a caramel aroma.

Remove the pan from the burner and let it settle for a few minutes.

The sediment will settle on the bottom of the pan.

Pour the butter through a strainer into a bowl, avoiding disturbing the sediment.

Set the browned butter sauce aside. It can be stored covered in the fridge and reheated.

Boil spaghetti noodles according to package directions.

Prepare the chicken: Pour olive oil and the remaining 2 tablespoons of butter into a heavy skillet over medium heat.

Mix flour, salt, and Italian seasoning in a Ziploc bag.

Coat each piece of chicken with the flour mixture.

Place coated chicken in the hot skillet and brown on both sides for about 2 minutes per side.

Add Marsala wine and sliced mushrooms to the skillet.

Cook for about 10 minutes, or until the chicken is cooked through.

While the chicken is cooking, grate Myzithra cheese finely.

Plate the cooked spaghetti noodles.

Top with chicken and mushrooms.

Drizzle with browned butter sauce.

Sprinkle generously with grated Myzithra cheese.

Serve immediately and enjoy.