Browned Sage Butter Chicken Piccata with Mushroom Pasta.
Ingredients
- 4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
- kosher salt and black pepper
- 1/3 cup all-purpose flour
- 4 tablespoons extra virgin olive oil
- 4 tablespoons salted butter
- 12 fresh sage leaves
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1/3 cup fresh lemon juice
- 2 tablespoons capers
- 2 tablespoons extra virgin olive oil
- 4 cups mixed mushrooms, roughly torn or sliced
- 1 clove garlic, minced or grated
- 2 tablespoons fresh thyme leaves
- 1 pinch crushed red pepper flakes
- 1 pound Pappardelle egg pasta
- 1/3 cup heavy cream
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup fresh grated manchego cheese
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Instructions
- 1. Season the chicken with salt and pepper. Place the flour in a shallow bowl and dredge the chicken through the flour mix, pressing gently to adhere.
- 2. Heat the olive oil in a large skillet set over medium-high heat. When the oil is shimmers, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.
- 3. To the same skillet, add the butter and sage. Sear the sage until crisp, about 1 minute. Remove the sage from the skillet and add to the plate with the chicken. Pour the wine and lemon juice into the skillet, cook 1 minute. Add the capers and season with salt and pepper. Return the chicken to the skillet and simmer for 5-10 minutes or until warmed through.
- 4. Meanwhile, make the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water. Drain.
- 5. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden. Stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Reduce the heat to medium. Add the garlic, thyme, and a pinch each of salt, pepper, and red pepper flakes.
- 6. Pour in the cream and 1/4 cup pasta cooking water. Add the pasta, parmesan, and manchego cheese. Toss until the cheese is melted and the sauce creamy.
- 7. To serve, divide the pasta among plates and top with the chicken and sage. Spoon over the pan sauce. Eat and enjoy!
Source
Original recipe: View Original