The original recipe can be found here at The Chunky Chef.
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4 boneless skinless chicken breasts, pounded to a 3/4 to 1" thickness
salt and pepper to taste
pinch of ground thyme
1 tbsp fresh basil chopped
1/2 cup flour
2 tbsp butter
2 tbsp olive oil
1 shallot, thinly sliced
3 cloves garlic, minced
1/2 chicken broth
1/2 cup dry white wine (See here for a list of substitutions if you, like me, do not use alcohol)
2 lemons
3/4 cup heavy cream
fresh parsley and basil for garnish
1 pound thin spaghetti pasta
1. Heat butter and oil in a skillet over medium-high heat. Season flour with salt, pepper, and chopped fresh basil.
2. Place the chicken breasts in the skillet. Cook batches of 2 (unless you have a huge skillet) to ensure a golden brown exterior. Cook for about 4 minutes on each side, or until chicken is completely cooked through. Remove chicken to a plate and set aside. Repeat with remaining chicken breasts.
3. Drop your pasta in salted boiling water and cook until al dente (according to package directions).
4. Reduce the heat to medium-low. Add the shallots and garlic in the same skillet, stir to saute for 1 minute. Add chicken broth, wine, lemon juice, and heavy cream. Whisk to combine and bring the sauce to a low boil. Taste the sauce and adjust the salt and pepper, if needed. Simmer the sauce for 3 minutes.
5. Drain the pasta, place in a bowl, and drizzle with olive oil and add the fresh parsley and basil, and toss to combine.
6. Slice the chicken into strips and place over cooked pasta. Pour sauce over the top and garnish with additional chopped parsley and basil.
Note: May serve with cooked pancetta or bacon, as additional garnish.
4 boneless skinless chicken breasts, pounded to a 3/4 to 1" thickness
salt and pepper to taste
pinch of ground thyme
1 tbsp fresh basil chopped
1/2 cup flour
2 tbsp butter
2 tbsp olive oil
1 shallot, thinly sliced
3 cloves garlic, minced
1/2 chicken broth
1/2 cup dry white wine (See here for a list of substitutions if you, like me, do not use alcohol)
2 lemons
3/4 cup heavy cream
fresh parsley and basil for garnish
1 pound thin spaghetti pasta
1. Heat butter and oil in a skillet over medium-high heat. Season flour with salt, pepper, and chopped fresh basil.
2. Place the chicken breasts in the skillet. Cook batches of 2 (unless you have a huge skillet) to ensure a golden brown exterior. Cook for about 4 minutes on each side, or until chicken is completely cooked through. Remove chicken to a plate and set aside. Repeat with remaining chicken breasts.
3. Drop your pasta in salted boiling water and cook until al dente (according to package directions).
4. Reduce the heat to medium-low. Add the shallots and garlic in the same skillet, stir to saute for 1 minute. Add chicken broth, wine, lemon juice, and heavy cream. Whisk to combine and bring the sauce to a low boil. Taste the sauce and adjust the salt and pepper, if needed. Simmer the sauce for 3 minutes.
5. Drain the pasta, place in a bowl, and drizzle with olive oil and add the fresh parsley and basil, and toss to combine.
6. Slice the chicken into strips and place over cooked pasta. Pour sauce over the top and garnish with additional chopped parsley and basil.
Note: May serve with cooked pancetta or bacon, as additional garnish.
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