Sunday Supper: Crispy Chicken over Egg Noodles with Portabella, Tomato, Basil Sauce

20120108-104017.jpgThis is a great dinner any night of the week. The earthy flavor and meaty texture of the portabella mushrooms is a nice twist on a traditional tomato, basil and garlic sauce. If you are watching your calorie intake, substitute skinless breasts. If you would like to incorporate more green vegetables, you can also stir in fresh spinach just before serving so that the heat of the noodles wilts it without losing that beautiful bright green color.

What You’ll Need

2 T. Butter and 2 T. olive oil

kosher salt & freshly cracked black pepper

1 boneless skin-on chicken breast per person

1 bag of thin egg noodles

1/2 c. white wine

4 roma tomatoes (2 per person) diced

2 portabella mushroom caps (1 per person) stems removed and diced

a handful of fresh basil leaves slivered

2 garlic cloves minced

Parmesan-Reggiano cheese

What To Do

Preheat oven to 400 degrees. In a large skillet, add 1 T. butter and turn heat to medium- high. Season the chicken breasts on both sides with kosher salt and pepper. As butter begins to melt, coat the bottom of the pan to ensure that your chicken does not stick but do not brown. Once the pan is nice and hot, place chicken breasts skin side down and sear for about 2-3 minutes ensuring a nice golden brown crust (see image).

Turn and cook the other side for 2-3 minutes then flip so that breasts are skin side up and transfer to oven. Bake for approximately 30 minutes.

Meanwhile in a large skillet over medium to medium low heat, add 1 T. butter and 2 T. olive oil. Allow butter to melt and stir to combine into the olive oil. Add the 2 cloves of minced garlic and stir to coat on all sides. Allow the garlic to slowly infuse the oil. Add the diced romas to the oil and turn heat up to medium- medium high. When tomatoes begin to boil, add a generous sprinkle of kosher salt and the cubed mushroom caps. Stir and allow to come back to a low boil. Reduce heat to a simmer and keep warm while chicken is baking. Begin boiling water for the egg noodles. Drop the noodles approximately 7-10 minutes (or to taste) before you are ready to serve. When the chicken is done, remove from the oven and allow to rest on a cutting board for approximately 5 minutes. During that time, stir fresh slivered basil leaves into the tomato sauce and taste to see if additional salt is needed. Don’t shy away from the salt, it is the key to the dish!20120108-104032.jpg

Toss the cooked pasta into the tomato sauce and stir to combine. Keep the pasta over low heat while you prepare the chicken breasts. After the meat has rested, slice each breast into 1/4 to 1/2 inch wide pieces.

Plate pasta into bowls and top with chicken slices. Serve with freshly grated Parmesan-Reggiano cheese and freshly cracked pepper. You may want a sprinkle of finishing salt. We paired this with a 2005 Bordeaux from Haute-Medoc. Enjoy!


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