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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is from a cookbook club that I used to belong to years ago, I pulled out the binder, dusted it off, and looked for a chicken recipe. This is what I found, and it's delicous...my picky 3 year old even ate it! Ingredients:
1 tablespoon olive oil |
1/2 red onion, thinly sliced (about 1 cup) |
10 ounces white mushrooms, sliced (about 3 cups) |
2 medium garlic cloves, minced (about 1 teaspoon) |
4 boneless skinless chicken breast halves |
1/2 cup all-purpose flour |
1 teaspoon dried sage |
1/4 teaspoon salt |
1 -2 tablespoon olive oil |
1 -2 tablespoon butter or 1 -2 tablespoon margarine |
1/4 cup balsamic vinegar or 1/4 cup chicken broth |
8 ounces angel hair pasta, cooked |
fresh basil leaf |
lemon wedge |
Directions:
1. In a large skillet, heat olive oil over medium-high heat. Add onion; saute until softened, about 2 minutes. Add mushrooms and garlic; cook, stirring frequently, until vegetables are softened and lightly browned, 10-15 minutes. Cover and remove from heat; set aside.
2. Rinse chicken breast halves under cold water; pat dry with paper towels. On a cutting board, cut each piece in half. Place between sheets of waxed paper; using a rolling pin, pound and roll chicken to 1/4 inch thickness.
3. In a bowl, combine flour, sage, salt and pepper. Dredge chicken pieces in the mixture, shaking off excess.
4. In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Cook chicken pieces, 4 or 5 at a time, until cooked through and lightly browned on both sides, about 2 minutes per side; add additional oil and butter, if necessary. Transfer chicken to a plate.
5. Add balsamic vinegar to the skillet; increase heat to medium-high heat and cook, stirring, to loosen any browned bits from the bottom and sides of the skillet, about 1 minute.
6. Return chicken and pan juices to the skillet; reduce heat to low and turn medallions once or twice to baste them in the sauce.
7. Add cooked pasta to the skillet with the vegetables, tossing to combine; warm over low heat until heated through, about 4 minutes.
8. Transfer pasta and vegetables to a platter. Arrange the chicken medallions on the platter next to the pasta and vegetables; garnish with fresh basil leaves and lemon wedges. Serve immediately.
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