Lemon Butter Chicken w/ Crispy Sage and Creamy Mushroom Pasta

This is easy enough for a weeknight dinner and fancy enough for a gathering with friends.  You could make the whole recipe or just one component.  But together it’s SOOOO good. The lemony white wine sauce and crispy sage marries so well with the woodsy mushrooms in the creamy Parmesan, Asiago, and Romano cheese sauce.  Dig in and enjoy!

Lemon Butter Chicken w/ Crispy Sage and Creamy Mushroom Pasta

 

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Author: Tonja Engen

Ingredients

• For the Chicken:
• 3 boneless chicken breasts, sliced in half horizontally
• ⅓ cup flour
• 4 Tbls. olive oil
• 4 Tbls. salted butter
• 12 fresh sage leaves
• ½ cup dry white wine (I used Chardonnay)
• ⅓ cup fresh lemon juice
• Salt and pepper to taste
• For the Pasta:
• 2 Tbls. olive oil
• 4 cups mixed mushrooms, sliced
• 1 clove garlic, minced
• 2 Tbls. fresh thyme leaves
• ½ tsp. crushed red pepper flakes
• 1 tsp. each salt and pepper
• 1 pound Pappardelle pasta
• ⅓ cup heavy cream
• 1 cup freshly grated parmesan cheese
• ½ cup freshly grated asiago cheese
• ½ cup freshly grated Romano cheese

Instructions

1. Season the chicken with salt and pepper. Place the flour in a shallow bowl and dredge the chicken through the flour.
2. Heat the olive oil in a large skillet set over medium-high heat. Add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.
3. To the same skillet, add the butter and sage. Sear the sage until crisp, about 1 minute. Remove the sage and set aside. Pour the wine and lemon juice into the skillet, cook 1 minute. Return the chicken to the skillet and simmer for 5-10 minutes or until warmed through.
4. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ¼ cup of the pasta cooking water. Drain.
5. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the mushrooms and season with salt and pepper. Cook 8-10 minutes or until golden and caramelized. Reduce the heat to medium. Add the garlic, thyme, and a pinch each of salt, pepper, and red pepper flakes.
6. Pour in the cream and ¼ cup pasta cooking water. Add the pasta, and all the cheeses. Toss until the cheese is melted and the sauce creamy.
7. To serve, divide the pasta among plates and top with the chicken and sage.

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