Fettuccine with Chanterelle Cream Sauce and Chicken
1 large chicken breast, pounded to 1/2 inch thickness
2 cloves garlic, minced
1 Tbs all-purpose flour
3 - 4 Tbs unsalted butter
4 - 5 Tbs extra virgin olive oil
1 large shallot, minced
1 lb Chanterelle mushrooms, cleaned, trimmed and sliced
1 1/4 cups Chardonnay, divided
1 1/2 cups reduced-sodium chicken stock or broth
1 cup heavy whipping cream
Kosher salt
Freshly ground black pepper
1 lb fresh fettuccine (See recipe for Basic Pasta Dough)
2 - 3 Tbs. freshly chopped chives for garnish
Grated Parmigiana Reggiano to pass at the table
In a large zip-top bag, pound the thick end of the chicken breast with a smooth meat mallet until it is the same thickness as the pointed end. Cut the breast into two or three pieces for faster cooking. Dress the chicken with salt and pepper, then marinate in 1/4 cup of Chardonnay, 2 Tbs olive oil and 2 cloves of garlic for an hour in the refrigerator. In the meantime, combine the softened butter and flour in a small bowl until a paste is formed (beurre manie) and set aside.
Start bringing a large pot of salted water to a rolling boil for the pasta.
In a large sauté pan, melt together 1 Tbs each of olive oil and butter over medium-high heat, then sauté the chicken until it is done. Remove from the pan and set aside.
Add the remaining olive oil and butter to the pan, then sauté the minced shallots until they are softened and beginning to turn translucent. Add the cleaned and sliced Chanterelles, a good pinch of salt, and black pepper; cook until most of the liquid has released and evaporated, stirring often. Add 1 cup of Chardonnay and let it again reduce until most of the liquid is gone, leaving only 1/4 cup or so of liquid in the pan.
While the Chardonnay is reducing, slice the chicken breast thinly on the bias.
Add the chicken stock, then reduce the heat to medium once the stock starts to simmer. Maintain a simmer until the liquid is reduced to about 1 cup, then stir in the beurre manie to thicken the sauce. Add the sliced chicken breast and any chicken juices to the pan.
Reduce the heat to low, and stir in the cream. Maintain a low simmer while the pasta is cooking. Taste for seasoning, and adjust with salt and pepper.
When the pasta water is boiling, add the fresh fettuccine and cook for 3 minutes or so, until just al dente. Drain the pasta (reserving some pasta water) and add it directly to the Chanterelle cream sauce, stirring it in gently to coat the fettuccine completely. Finish cooking the pasta in the sauce, about 2 minutes more. Add a little pasta water to the sauce if necessary to thin it.
Pour onto a heated serving platter and garnish with the chopped chives. Pass Parmigiana Reggiano around the table as desired.
Serves 4 - 6
2 cloves garlic, minced
1 Tbs all-purpose flour
3 - 4 Tbs unsalted butter
4 - 5 Tbs extra virgin olive oil
1 large shallot, minced
1 lb Chanterelle mushrooms, cleaned, trimmed and sliced
1 1/4 cups Chardonnay, divided
1 1/2 cups reduced-sodium chicken stock or broth
1 cup heavy whipping cream
Kosher salt
Freshly ground black pepper
1 lb fresh fettuccine (See recipe for Basic Pasta Dough)
2 - 3 Tbs. freshly chopped chives for garnish
Grated Parmigiana Reggiano to pass at the table
In a large zip-top bag, pound the thick end of the chicken breast with a smooth meat mallet until it is the same thickness as the pointed end. Cut the breast into two or three pieces for faster cooking. Dress the chicken with salt and pepper, then marinate in 1/4 cup of Chardonnay, 2 Tbs olive oil and 2 cloves of garlic for an hour in the refrigerator. In the meantime, combine the softened butter and flour in a small bowl until a paste is formed (beurre manie) and set aside.
Start bringing a large pot of salted water to a rolling boil for the pasta.
In a large sauté pan, melt together 1 Tbs each of olive oil and butter over medium-high heat, then sauté the chicken until it is done. Remove from the pan and set aside.
Add the remaining olive oil and butter to the pan, then sauté the minced shallots until they are softened and beginning to turn translucent. Add the cleaned and sliced Chanterelles, a good pinch of salt, and black pepper; cook until most of the liquid has released and evaporated, stirring often. Add 1 cup of Chardonnay and let it again reduce until most of the liquid is gone, leaving only 1/4 cup or so of liquid in the pan.
While the Chardonnay is reducing, slice the chicken breast thinly on the bias.
Add the chicken stock, then reduce the heat to medium once the stock starts to simmer. Maintain a simmer until the liquid is reduced to about 1 cup, then stir in the beurre manie to thicken the sauce. Add the sliced chicken breast and any chicken juices to the pan.
Reduce the heat to low, and stir in the cream. Maintain a low simmer while the pasta is cooking. Taste for seasoning, and adjust with salt and pepper.
When the pasta water is boiling, add the fresh fettuccine and cook for 3 minutes or so, until just al dente. Drain the pasta (reserving some pasta water) and add it directly to the Chanterelle cream sauce, stirring it in gently to coat the fettuccine completely. Finish cooking the pasta in the sauce, about 2 minutes more. Add a little pasta water to the sauce if necessary to thin it.
Pour onto a heated serving platter and garnish with the chopped chives. Pass Parmigiana Reggiano around the table as desired.
Serves 4 - 6
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