Coq au Riesling pasta
Juicy pan-seared chicken breasts in a creamy white wine and mushroom sauce makes this Coq au Riesling pasta simply drool-worthy.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 -6
- 4 skinless de-boned chicken breasts
- 1 tablespoon butter
- 2 tablespoons olive oil
- 250 g approximately 2 cups portabellini/chestnut mushrooms, sliced
- 2-3 garlic cloves sliced (to taste)
- 1 cup dry white wine
- 1 cup cream
- small handful fresh parsley finely chopped
- 1-2 tablespoons lemon juice To taste
- salt & pepper to taste
- 500 g 1lb cooked penne pasta (reserve 1 cup of cooking water)
Place the chicken breasts on a cutting board.
Place one hand flat on the chicken breast and carefully, with a sharp knife, slice the chicken in halve horizontally resulting in two, thin chicken cutlets.
Heat a large frying pan and melt together the butter and olive oil.
Place the chicken breasts in the pan and sear for a minute or two on both sides, seasoning generously with salt and pepper.
Remove from the pan and allow to rest.
Add a little more oil if necessary then add the mushrooms to the pan.
Allow to brown before adding the garlic and cooking for another minute.
Pour in the wine then allow to reduce for 2 minutes before pouring in the cream.
Season with salt and pepper, add the parsley and lemon juice and cook for 5 minutes.
Slice the chicken into strips then add to the sauce with the penne.
Pour in a little of the pasta cooking water and toss to combine everything in the sauce. If necessary, add more of the pasta's cooking water.
Adjust seasoning and serve.