Chicken and Pasta with a White Wine Lemon Butter Sauce
- 4 boneless, skinless chicken cutlets (or breasts pounded 1/4 in thick)
- 1/2 cup flour
- 1/4 teaspoon S&P
- 1 egg
- 1 cup italian style bread crumbs
- 1/2 cup parmesan cheese
- olive oil
- 1 lb mushrooms (optional)
- 1 package linguine
- 3 tablespoons butter
- 1 cup white wine (I used Sauvignon Blanc)
- 1/4 cup chicken broth
- 1 tablespoon sour cream
- 1 tablespoon heavy cream
- 1 teaspoon dijon mustard
- dash Worcestershire
- Fresh chives (optional)
Preheat the oven to 350. Heat several tablespoons of olive oil in a skillet over medium heat. Mix the flour and S&P in a bowl, the bread crumbs and parm in another bowl, and a beaten egg in another. Dredge the chicken in flour, then egg (letting the excess drip off), then the bread crumbs. Brown the chicken in the olive oil over medium-high heat, about 3 minutes each side. Place each chicken in a large baking dish, and surround with mushrooms (if using). Drizzle the mushrooms with olive oil. Bake for about 15 minutes.
Meanwhile, prepare the pasta and make the sauce. Melt the butter over medium heat, then add the wine. Let simmer for several minutes. Add the chicken broth (or I used 1/4 tsp chicken base), dijon, and worcestershire. Let simmer for a few more minutes. Reduce the heat to low, then slowly whisk in the sour cream and heavy cream. Bring to a low simmer to allow it to thicken a bit (sauce will still remain relatively thin).
Divide the pasta into 4 bowls, top with chicken and mushrooms, then pour over the desired amount of sauce. Garnish with chives.
Since there is only two of us (and I typically cook for 4-6), we had leftovers all ready for Monday night!