s BROWNED SAGE BUTTER CHICKEN PICCATA WITH MUSHROOM PASTA *****
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s BROWNED SAGE BUTTER CHICKEN PICCATA WITH MUSHROOM PASTA *****
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Ingredients
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Instructions *** 12-29-19 great, sort of a pain to make but worth it.....excellent!!! *** September 21, 2015 • 54 comments Browned Sage Butter Chicken Piccata with Mushroom Pasta. prep time 15 minutes cook time 30 minutes total time 45 minutes servings serves 4 Ingredients 4 in small and thin chicken breasts OR 2 chicken breasts butterflied and then cut half salt + pepper to taste cup flour for dredging (about 1/3 ) 6 tablespoons butter divided 5 tablespoons olive oil 1/3 cup fresh lemon juice 1/2 cup wine 1/4 cup fresh sage pinch of fresh nutmeg Pasta 3 tablespoons olive oil 3 cup mixed mushrooms I used wild + button 1 clove garlic minced or grated 1/4 teaspoon cayenne pepper or more to taste salt and pepper to taste 1 pound Pappardelle or other egg pasta 1 cup freshly grated parmesan cheese 1/2 cup fresh grated manchego cheese 1/4 cup heavy cream 2 tablespoons fresh parsley chopped Instructions Season chicken with salt and pepper. Place the flour in a shallow bowl and dredge the chicken through the flour, shaking off any excess. Place on a plate. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When the butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When the butter and oil start to sizzle, add the other 2 pieces of chicken and repeat as directed above. Remove pan from heat and place the chicken on a plate. Into the pan add the remaining butter and sage, allow the butter brown and bubble. Once the butter has browned, remove the sage to a paper towel lined plate. Set aside. To the skillet with the butter, add the lemon juice, and wine. Return to stove and bring to low boil, scraping up brown bits from the pan for extra flavor. Stir in the nutmeg. Taste and season with salt + pepper. Return all the chicken to the pan and simmer for 5 minutes or until warmed through. Keep warm on the stove. Meanwhile, make the pasta. Bring a large pot of salted water to a boil and boil the pasta until al dente. While the water comes to a boil, heat another large skillet over high heat, add the olive oil. Once hot, sprinkle in the mushrooms in a single layer. Don't stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes. Add the garlic, cook for about 1 minute. Add two tablespoons butter and the cayenne. When the pasta is done cooking, add it to the pan with the mushrooms and toss well. Add the parmesan cheese, manchego and cream, toss until a thick sauce is created. Remove from the heat and stir in the parsley. To serve, divide the pasta among plates and top with chicken + crisp sage. Drizzle the pan sauce from the chicken over the meal. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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