Chicken Castellina
Melanie
ingredients
- Sauce
- 1/4 cup pancetta (or bacon), diced
- 6 Tbsp butter, cubed
- 1 tsp garlic, chopped
- 1/4 cup sun-dried tomatoes, diced
- 1 1/2 cups heavy cream
- 1 1/2 cups milk
- 1 oz cornstarch
- 1/4 cup Parmesan cheese, grated
- 1/2 cup smoked Gouda cheese, chopped
- 1/4 tsp salt
- 1 Tbsp fresh rosemary, chopped
- 8.5 oz can sliced artichokes, drained
- 1/4 tsp pepper
- 1/4 cup mushrooms, sliced
- 1 1/2 lbs pasta of choice, cooked according to package directions
- Chicken
- 1 1/2 lbs skinless/boneless chicken breasts, cut in 1 - 1 1/2" pieces
- 3/4 cup flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 Tbsp olive oil
- 1/4 cup white wine
- Fresh parsley, chopped (for garnish)
directions
- 1
Procedures
- 2
Sauce
- 3
SAUTÉ pancetta (or bacon) in a 3-qt sauce pan or large pot, over medium/high heat until crisp and golden brown. Reduce heat, add butter and allow it to melt. Add garlic and sun-dried tomatoes. Sauté for approximately one minute, stirring frequently (do not brown).
- 4
WHISK in cream, milk and cornstarch. Raise heat to medium/high. Whisk in Parmesan and Gouda cheeses. Once cheese melts, add remaining ingredients and bring to a boil, stirring continuously.
- 5
REMOVE from heat and let stand uncovered.
- 6
Chicken
- 7
MIX flour with salt and pepper. Coat chicken in seasoned flour, shaking off excess flour.
- 8
HEAT olive oil in large sauté pan. Add chicken in a single layer and cook until golden brown on both sides (approximately 7 minutes total). Juices should run clear.
- 9
ADD wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated. Add sauce and bring to a boil on medium/high heat.
- 10
TRANSFER drained, cooked pasta to large platter. Evenly distribute chicken and sauce over pasta.
- 11
GARNISH with chopped parsley and serve.
Source: Olive Garden
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