Chicken Castellina
Source of Recipe
Internet
List of Ingredients
1 1/2 lbs. skinless boneless chicken breasts, cut in 1-1 1/2-inch pieces
6 oz. flour
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 oz. olive oil
2 oz. white wine
1 1/2 lbs. cooked pasta
fresh parsley, chopped
Castellina Sauce:
2 oz. bacon, diced
3 oz. butter, cubed
1 tsp. garlic, chopped
2 oz. sun-dried tomatoes, diced
12 oz. heavy cream
12 oz. milk
1 oz. cornstarch
2 oz. grated Parmesan
3 oz. smoked Gouda or smoked mozzerella, chopped
3 oz. mushrooms, sliced
8 1/2 oz. can sliced artichokes, drained
1 tbsp. fresh rosemary, chopped
1/2 tsp. salt
1/4 tsp. pepper
Recipe
Sauce preparation:
In a 3-quart sauce pan or large pot, saute bacon over medium/high heat until
crisp and golden (not dark). Lower heat, add butter and melt. Add garlic and
sun-dried tomatoes. Saute for approximately one minute stirring frequently
(do not brown).
Whisk in cream, milk and cornstarch. Raise heat to medium/high. Whisk in
Parmesan and Gouda.
Once cheese melts, add remaining ingredients and bring to a boil stirring
continuously. Remove from heat and let stand uncovered.
Chicken preparation:
Mix flour with salt and pepper. Coat chicken in seasoned flour, shake off
all excess flour.
Heat olive oil in large saute pan. Add chicken in a single layer and cook
until golden brown on both sides (approx. seven minutes). Using a meat
thermometer, make sure the internal temperature of the thickest piece of
chicken reaches 165 F.
Add wine to pan (caution: there will be a low flame in pan). Toss gently
until wine is evaporated. Once reduced, bring to a boil on medium/high heat.
Place 6 ounces of cooked pasta on each plate. Evenly distribute chicken and
sauce over pasta. Garnish with chopped parsley.
Serving Size: Makes 4 Servings
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