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Chicken and Sausage in White Cream Sauce




Source of Recipe


mrmenu


List of Ingredients




1 tablespoon extra virgin olive oil
2 chicken breast-half filets, cubed
3/4 pounds hot Italian sausage, casing removed, cut into cubes

4 tablespoons olive oil
4 tablespoons flour
1 medium yellow onion, coarsely diced
1 green bell pepper, cut in short strips
6 cloves of garlic, finely minced

8 ounces white wine (chardonnay)
1 to 1 1/2 cups chicken broth
Season with dried thyme, dried basil, red cayenne pepper, fresh ground black pepper and a small amount of salt

1 cup heavy cream

1 ounce coarsely shredded pecorrino romano



Recipe



Add oil to a hot skillet. Add the cubed chicken breast meat and stir constantly until the pieces are no longer pink. Set aside to drain.

Add the sausage and cook on medium high, shaking the pan occasionally, till nicely browned all over. Set aside to drain.

Wipe the pan clean. Add the 4 tablespoons of oil. When hot, add the flour and stir to mix. Cook long enough to take the "raw" taste out of the flour (roughly 4 to 5 minutes on medium). Stir to avoid scorching the flour.

Add the onions and bell peppers and stir well. Allow to cook in the roux for about five minutes. Add the garlic and let it cook about half a minute.

Add the 8 ounces of white wine and stir to blend in the flour. Bring to a boil. Add about a cup of chicken broth and stir till smooth. Add about 1/8 teaspoon of dried powdered thyme and 1/2 teaspoon of dried basil. Add cayenne, black pepper to taste. Hold off on salt.

Raise the heat and cook for five minutes. Add the cream and stir till smooth. Raise the heat to medium high and stir frequently to avoid scorching. Five minutes into the reduction, add the chicken back to the mix. Cook for another five minutes, boiling the sauce sufficiently to reduce to an "alfredo" consistency.

Time your pasta (penne or rotini) to get done about two minutes after the sauce. While the sauce rests, taste and adjust seasonings. While still warm, sprinkle the top with coarsely grated pecorrino cheese and allow the cheese to melt in somewhat. Stir the sauce to smooth out the cheese and serve atop the pasta.