untried
Garlic Chicken
Notes
Labeled by my mother as "Absolutely Fantastic!!"
Ingredients
3 whole boneless, skinless chicken breasts, halved
1/2 tsp salt
1/4 tsp fresh ground pepper
4 1/2 tbsp Dijon mustard
3 1/2 tbsp butter
8 cloves garlic, finely chopped
1/2 cup chicken stock
1 16 oz package bow-tie pasta
1 1/2 tbsp butter
2 tbsp parsley, finely chopped
1 1/2 tsp fresh basil, finely chopped
1 cup heavy cream
1 tsp salt
1/4 tsp freshly ground pepper
1/3 cup grated Parmesan cheese
Preparation
Pound chicken breasts to 3/8" and lightly salt and pepper. Coat chicken with mustard and allow to set for 10 minutes. In a large skillet over medium heat, melt 2 1/2 tbsp butter and quickly brown chicken. Transfer chicken to baking dish and bake at 10 minutes at 350F until chicken is done.

Melt 1 tbsp butter in a skillet over medium heat. Saute garlic until softened and add stock. Simmer until broth is reduced by half.

Cook pasta and drain. Melt 1 1/2 tbsp butter in pot and add pasta, 1 1/2 tbsp parsley and basil. Remove from heat and cover to keep warm.

Add cream, remaining parsley, salt and pepper to reduced chicken stock. Reduce at a simmer until sauce thickens to a light gravy consistency.

Plate pasta and sprinkle with Parmesan cheese. Top with chicken and smother with sauce.
Primary Category:
Main Dishes
Source:
"Almanor Westshore Cooks", Holly Finkbeiner, page 113, 1992.
William Pollock's Eat Happy