Aug 11, 2011

Chicken Pasta Whiskey, Wine, and Mushrooms

■24 ounces, weight Thickly Sliced Mushrooms (baby Portobellos Are Best)
■2 Tablespoons Olive Oil
■Kosher Salt
■Black Pepper
■2 Tablespoons Olive Oil
■2 Tablespoons Butter
■1 whole Large Onion, Peeled And Sliced
■1 cup Dry White Wine
■3/4 cups Whiskey (Jack Daniels Is Good)
■1/2 cup Chicken Broth
■1 cup Heavy Cream
■Salt And Pepper, to taste
■12 ounces, weight Mostaciolli, Cooked Al Dente
Chicken Thighs or breast

Preparation InstructionsPreheat oven to 375 degrees. Drizzle mushrooms with a little olive oil, then sprinkle with salt and pepper. Roast for 20 to 25 minutes, or until golden brown. Set aside.
Salt and pepper the breasts, then brown them on both sides…

In a large pot, heat additional olive oil along with the butter over medium heat. Throw in the sliced onions and saute for a couple of minutes, or until beginning to turn translucent. I put the chicken back into the pot…

Pour in wine and whiskey and allow to bubble for a minute or two. Pour in broth and allow the liquid to reduce for a couple of minutes. Stir in cream and reduce heat to low. Add mushrooms, salt, and pepper, and simmer until sauce thickens.
Toss in cooked pasta, using a little hot pasta water if sauce needs a little thinning. Taste for seasonings and add immediately.

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