This recipe is easy and delicious! My whole family gave it two thumbs up. I found the recipe in Eating Well magazine and didn’t change a thing.
Ingredients:
1/2 package whole-wheat angel hair pasta (7-8 ounces)
4 thin-sliced chicken cutlets (about 1 pound)
1/2 teaspoon garlic powder
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1/4 cup all-purpose flour
3 Tablespoons extra-virgin olive oil, divided
1 large shallot, finely chopped
1/2 cup dry white wine
1/2 cup water
1/4 cup sour cream
2 Tablespoons Dijon mustard
2 tablespoons chopped fresh sage, plus more for garnish
Directions:
- Bring a large saucepan of water to a boil. Add pasta and cook according to package instructions. Drain.
- Meanwhile, sprinkle chicken with garlic powder and 1/4 teaspoon each salt and pepper.
- Place flour in a shallow bowl and coat both sides of the chicken, shaking off any excess.
- Reserve 2 teaspoons flour and discard the rest.
- Heat 2 Tablespoons oil in a large skillet over medium-high heat.
- Cook the chicken, turning once, until golden brown and cooked through, 3 to 4 minutes per side.
- Transfer to a clean plate.
- Reduce heat to medium and add the remaining 1 Tablespoon oil to the pan.
- Add shallot and cook, stirring, until beginning to brown, 30 seconds to 1 minute.
- Add wine and cook, stirring occasionally, for 1 minute.
- Combine water with the reserved 2 teaspoons flour.
- Add to the pan and cook, stirring, until thickened, about 1 minute.
- Remove from the heat and stir in sour cream, mustard, 2 Tablespoons sage and the remaining 1/4 teaspoon each salt and pepper.
- Return the chicken to the pan and turn to coat with the sauce.
- Top the pasta with half the sauce, the chicken and then the remaining sauce.
- Garnish with more sage, if desired.
I tried this one tonight and it was really good and simple. I didn’t need the flour at all, though; the sauce was definitely thick enough without it. Maybe the cream here is thicker? It would be good with mushrooms too! I’ll definitely make this one again.