start a pot of water for pasta and cook to your liking
slice the chicken thin, like a scallopini style and saute it with a bit of olive oil and butter (the olive oil helps with being able to increase temp without burning the butter) and garlic and some chopped pieces of bacon--season to taste
pull chicken out of the pan and place on a plate
fry the bacon crispy but not burnt--place on a plate
pour a bit of white wine or cooking sherry (or a combo of both) into the sauce pan and simmer some of the alcohol out of it.
add some mushrooms and saute them down
add some lemon juice to taste--cook it down while stirring for a few minutes
add some heavy cream and bring to a simmer (watch out if it boils over, it's messy) while constantly stirring (if you add the cream right after the lemon juice, it will curdle, so you have to give it a bit of time)
add the bacon back in and reduce the cream sauce down until thick
add the chicken back into it --saute to warm it up and serve over pasta
slice the chicken thin, like a scallopini style and saute it with a bit of olive oil and butter (the olive oil helps with being able to increase temp without burning the butter) and garlic and some chopped pieces of bacon--season to taste
pull chicken out of the pan and place on a plate
fry the bacon crispy but not burnt--place on a plate
pour a bit of white wine or cooking sherry (or a combo of both) into the sauce pan and simmer some of the alcohol out of it.
add some mushrooms and saute them down
add some lemon juice to taste--cook it down while stirring for a few minutes
add some heavy cream and bring to a simmer (watch out if it boils over, it's messy) while constantly stirring (if you add the cream right after the lemon juice, it will curdle, so you have to give it a bit of time)
add the bacon back in and reduce the cream sauce down until thick
add the chicken back into it --saute to warm it up and serve over pasta
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