Thursday, April 8, 2010

Italian Chicken Over Pasta with Lemon Thyme Cream Sauce

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I'm so thankful to have a kitchen to cook in and a chance to finally prepare a meal. Last night's burgers were great but even still, it was a quick dinner that didn't require too much thought or preparation. I've been craving some pasta so tonight, I whipped up this dish to make use of some of the pantry staples I stocked my new kitchen with.

This dish highlights how well lemon and thyme works nicely with poultry. Making a rich and creamy sauce using lemon zest and thyme, it's paired with Italian seasoned chicken that's crispy and flavorful. Rounding it all out with pasta makes it a hearty meal, especially paired with a refreshing green salad. I particularly like this dish in the spring since the lemon and thyme are light flavors for the season but this pasta dish is great any time of year!


Italian Chicken
original Joelen recipe

4 (4 oz) boneless, skinless chicken breasts
1 1/2 cups flour, plus 1 tablespoon
1 Tbsp salt
2 tsp black pepper
2 tsp Italian seasoning
Lemon Thyme Cream Sauce (recipe follows)

Pre-heat oven to 350ºF.

Mix 1½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.

Heat 3 Tbsp oil in a large skillet. Cook chicken breasts over medium-high heat until golden brown and crisp (2-3 min). Add more oil for each batch as necessary.

Place cooked chicken breasts on a baking sheet and transfer to preheated oven. Bake for 10-15 minutes or until internal temperature reaches 165°F.

While chicken is baking, create the Lemon Thyme Cream Sauce.

Lemon Thyme Cream Sauce
recipe adapted from Food Network

1 tablespoon unsalted butter
1/2
medium red onion, finely chopped
1/2 white wine
3/4 cup whipping cream
2 teaspoons fresh thyme leaves
1 tablespoon fresh lemon juice
Salt and Pepper to taste
1/2 lb angel hair pasta, cooked according to package directions
fresh parsley, chopped for garnish
2 ounces Parmesan cheese to garnish


In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the chopped onion and cook, stirring often until the shallot is translucent. About 1-2 minutes.

Add the wine to the sautéed shallot pot. Cook over high heat until the wine is reduced by half, about 2 minutes. Add the cream and the thyme and turn down the heat to a simmer. Cook until it reduces by half. Add the lemon juice and salt and pepper to taste.

Add the hot pasta to the sauce and toss to coat. Plate the pasta and top with chicken. Garnish with Parmesan and parsley.

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