Chicken alla Boscaiola
Description
This is a classic Italian pasta dish which usually has chicken, pancetta, mushrooms, cream and Parmesan cheese in a delicious creamy sauce. You can tailor it to your own taste easily by adding or omitting ingredients. Fresh spinach would be a wonderful ad
Ingredients
1 T. extra virgin olive oil
1 T. butter
1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
½ lb. bacon, chopped (or pancetta)
2 T. butter, divided
1 ½ c. sliced mushrooms
1 c. diced yellow onion
1-2 cloves garlic, chopped
⅛ c. sherry
1 ¼ c. heavy cream
1 c. sour cream
1 t. salt
½ t. freshly ground black pepper
1 t. dried oregano
1 t. dried basil or 2 t. fresh, chopped
1 T. fresh Italian flat leaf parsley, chopped
½ c. grated Parmesan cheese
1 lb. fettuccini
1 T. fresh Italian flat leaf parsley, chopped for garnish dish
Directions
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Wash chicken, drain and pat dry with paper towels.
In a large saute pan over medium-high heat, combine 1 T. olive oil and 1 T. butter until melted and frothy.
Working in two batches, add in chicken; brown on all sides, about 3-4 minutes per batch. Don't over cook. Remove chicken to a flat plate/platter to cool and stop the cooking process.
Place the bacon in the same pan; cook until crispy. Remove to paper towels; chop; reserve.
Drain off all bacon fat, reserving 2 T., half of which gets used in the next step.
Put 1 T. bacon fat and 1 T. butter in the same pan; sauté mushrooms 2-3 minutes or until they just start to give up their liquid. Remove from pan; set aside along with all of the pan drippings.
Add the 2nd T. bacon fat and butter back into the pan; sauté onions and garlic until the onions are translucent, about 3-4 minutes.
Add mushrooms and their liquid back into the pan with the onions; add the sherry; cook 1 minute, scraping any bits from the bottom.
Add in heavy cream, sour cream, salt, pepper, oregano, basil, parsley and Parmesan cheese. As mixture starts to bubble, reduce heat to medium; simmer 2 minutes. The mixture will begin to thicken.
Cook fettuccini in well salted boiling water according to package directions. Reserve 1 c. pasta water just before draining.
Add cooked chicken and bacon back into sauce; stir.; add cooked fettuccini; cook over low to medium heat 1-2 minutes, to blend flavors. If the sauce is too thick, add in a little reserved pasta water until desired consistency is achieved.
Serve garnished with chopped fresh parsley.
4 servings.