May 27, 2009

Chardonnay Chicken with Pasta

This is my new favorite pasta recipe. Well, second favorite; my heart will always be with the bourbon based sauce with Italian Sausage, chicken, and mushrooms served over penne or stuffed shells (Shout out to Cafe Italia up in Davis ).
Alright straight to my modified version of this recipe

Serves 1-2 (2 people, if you add sides like a salad and generous helpings of steamed veggies)

Ingredients (I didn't exactly measure...)

1 chicken breast, cubed into bite sized pieces
1/4 cup(or a tad bit more) all-purpose flour
1/2tsp salt
1/2 tsp pepper
1-1.5 tbspn extra virgin olive oil

1tbspn e.v.o.o
2-3 garlic cloves, finely minced (yes, I know the original recipe added 4 cloves to 4-6 breasts and I'm adding it to 1 breast. Sue me. Garlic rules me)
1/2 tspn dried Italian spices (My bottle has thyme, rosemary, oregano, marjoram, and basil)
1/2 cup Chardonnay
1/4-1/2 cup Chicken stock (I dropped a bouillion cube in boiling water and added that)

Also some cooked pasta (I used fettucine noodles)

Before I go further: I LOVE dishes that can be cooked in one pan.
1. Heat the 1.5 tbspn of olive oil in a frying/stir-fry pan (medium high heat)
2. Mix the flour, salt, and pepper to make a dry batter.
3. Coat the pieces of chicken with above batter and place in frying pan.
4. 2-3 minutes on each side and it should look like its just beginning to brown. Remove from the pan and place in a bowl and set aside.
5. In the same pan,add 1tbspn of olive oil (at this point you could also add a dash of butter as the original recipe calls for, but I left it out) and let it heat up.
6. Add minced garlic and saute for about a minute. To this add the spices as well. Saute for another minute. The aroma at this point should tingle your senses.
7. Add the chicken back and stir so it is covered with the garlic and spices [1minute].
8. Add 1/2 cup of Chardonnay (be careful, alcohol and fire..) and let the alcohol cook off. Iit will take about 5 minutes. The sauce will begin to thicken.
9. At this point, add the 1/4 cup of chicken stock and cook until sauce thickens to desired consistency.
10.Pour over pasta and ENJOY! maybe with some fresh toasted roasted garlic bread.

Sidenote: garnish with Parmesan+Romano or not! Really great either way.


LV said...

Ok, not to form a mutual appreciation society or anything, but that recipe looks UH-MAZING. I'm going to try this one as soon as I can.

Pocketmouse said...

I made this for lunch again today. I added Cremini mushrooms at the point where the spices and garlic are sauteing in the Olive Oil. Still delicious.

I just can't stop shoveling this dish in my mouth!!!