Biltmore Estate Chicken Breasts Over Rigatoni

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Biltmore Estate Chicken Breasts Over Rigatoni

Post  Admin on Sun Nov 15, 2009 9:25 am

Biltmore Estate Chicken Breasts Over Rigatoni

The Gorgonzola sauce makes for a wonderfully rich sauce go to
along with this chicken. Add a fresh salad to this, and you
will have a meal that can fill just about anyone up.

4 skinless, boneless chicken breast halves, each about 4 to 6
ounces
6 tablespoons fresh lemon juice
1/4 cup olive oil
2 teaspoons minced garlic
Salt and freshly ground black pepper
1/4 cup finely chopped onion
1 1/2 cup heavy cream
4 fresh sage leaves, chopped, optional
1/4 cup chopped fresh parsley
12 ounces rigatoni pasta, preferably multi-colored
1/3 cup flour seasoned with salt and pepper
1/4 cup dry white wine
1 cup crumbled Gorgonzola or blue cheese
1/2 cup grated fresh Parmesan cheese
2 tablespoons minced parsley for garnish

TO MARINATE CHICKEN: Lightly pound each chicken breast between
2 pieces of plastic wrap. In a glass or porcelain dish, combine
the lemon juice, 1 tablespoon of the oil and 1 teaspoon of the
garlic and season with salt and pepper to taste. Marinate the
chicken in this mixture, covered, in the refrigerator, for not
more than 2 hours.

TO MAKE SAUCE: In a 2-quart saucepan over medium heat, heat 1
tablespoon of olive oil. Add the onion and remaining teaspoon
of garlic and cook stirring, over low heat, for 5 minutes or
until the onion is tender. Add the cream and bring to a boil,
add the sage and parsley and remove from the heat. Set aside
until later.

TO MAKE PASTA AND COOK CHICKEN: In a stock pot, bring 3 quarts
of salted water to a boil and cook the pasta for about 12 minutes
or according to directions on the box. Meanwhile remove the chicken
from the marinade and pat dry. Dip the chicken lightly in the
seasoned flour on both sides. In a 12-inch skillet over medium
heat, heat the remaining 2 tablespoons of olive oil and cook the
chicken for about 5 minutes per side or until completely cooked
through. Remove the chicken to a plate and loosely cover with foil,
keep warm. Add the white wine to the skillet and boil, stirring
with a wooden spoon until there are only 2 tablespoons of liquid
in the pan. Add the reserved cream mixture and bring to a boil,
add the Gorgonzola and Parmesan cheeses and bring to a simmer.
Remove from heat and season to taste with salt and pepper.

TO ASSEMBLE DISH: Drain the pasta and return it to the cooking pan,
add the sauce and toss until well combined. Divide the pasta between
4 dishes and top each portion with chicken. Garnish the chicken with
minced parsley and serve immediately.

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