Chicken Castellina

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Chicken Castellina

Post  justmecookin on Wed Sep 07, 2011 9:21 am

Chicken Castellina

1/4 cup pancetta (or bacon), diced
6 tablespoon butter, cubed
1 teaspoon garlic, chopped
1/4 cup sun-dried tomatoes, diced
1 1/2 cups heavy cream
1 1/2 cups milk
1 oz cornstarch
1/4 cup Parmesan cheese, grated
1/2 cup smoked Gouda cheese, chopped
1/4 teaspoon salt
1 tablespoon fresh rosemary, chopped
8.5 oz can sliced artichokes, drained
1/4 teaspoon pepper
1/4 cup mushrooms, sliced
1 1/2 lbs pasta of choice, cooked according to package directions

1 1/2 lbs skinless/boneless chicken breasts, cut in 1 - 1 1/2” pieces
3/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoon olive oil
1/4 cup white wine

Fresh parsley, chopped (for garnish)

Sauce - Sauté pancetta (or bacon) in a 3-qt sauce pan or large pot, over medium/high heat until crisp and golden brown. Reduce heat, add butter and allow it to melt. Add garlic and sun-dried tomatoes. Sauté for approximately one minute, stirring frequently (do not brown).

Whisk in cream, milk and cornstarch. Raise heat to medium/high. Whisk in Parmesan and Gouda cheeses. Once cheese melts, add remaining ingredients and bring to a boil, stirring continuously. Remove from heat and let stand uncovered.

Chicken - Mix flour with salt and pepper. Coat chicken in seasoned flour, shaking off excess flour. Heat olive oil in large sauté pan. Add chicken in a single layer and cook until golden brown on both sides (approximately 7 minutes total). Juices should run clear.

Add wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated. Add sauce and bring to a boil on medium/high heat.

Transfer drained, cooked pasta to large platter. Evenly distribute chicken and sauce over pasta. Garnish with chopped parsley and serve. Serves 4

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