Edited by Homegrown Market
- 4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
- salt & pepper
- 1/3 cup all-purpose flour
- 4 tbsp. extra virgin olive oil
- 4 tbsp. salted butter
- 12 fresh sage leaves
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc or none alcoholic wine
- 1/3 cup fresh lemon juice
- 2 tablespoons capers drained
- 2 tbsp. extra virgin olive oil
- 1 clove garlic, minced or grated
- 2 tbsp. fresh thyme leaves
- 1 pinch crushed red pepper flakes
- 1 pound Pappardelle egg pasta or other egg pasta
- 1/3 cup heavy cream
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup fresh grated manchego cheese
- Season the chicken with salt and pepper. Place the flour in a shallow bowl and dredge the chicken through the flour mix, pressing gently to adhere.
- Heat the olive oil in a large skillet set over medium-high heat. When the oil is shimmers, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.
- To the same skillet, add the butter and sage. Sear the sage until crisp, about 1 minute. Remove the sage from the skillet and add to the plate with the chicken. Pour the wine and lemon juice into the skillet, cook 1 minute. Add the capers and season with salt and pepper. Return the chicken to the skillet and simmer for 5-10 minutes or until warmed through.
- Meanwhile, make the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water. Drain.
- Heat the olive oil in a large skillet over high heat. Reduce the heat to medium. Add the garlic, thyme, and a pinch each of salt, pepper, and red pepper flakes.
- Pour in the cream and 1/4 cup pasta cooking water. Add the pasta, parmesan, and manchego cheese. Toss until the cheese is melted and the sauce creamy.
- To serve, divide the pasta among plates and top with the chicken and sage. Spoon over the pan sauce.
Serve & Indulge!