Creamy Dijon Chicken with Angel Hair Pasta

15m
Prep Time
10-12m
Cook Time
25m
Ready In

Recipe: #12147

February 22, 2014



"This is really good chicken!"

Original is 3 servings

Nutritional

  • Serving Size: 1 (536.7 g)
  • Calories 977.4
  • Total Fat - 18.2 g
  • Saturated Fat - 6.4 g
  • Cholesterol - 207.6 mg
  • Sodium - 583.9 mg
  • Total Carbohydrate - 111.4 g
  • Dietary Fiber - 14.6 g
  • Sugars - 1.2 g
  • Protein - 87.2 g
  • Calcium - 131.6 mg
  • Iron - 5.3 mg
  • Vitamin C - 1.4 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Bring a large saucepan of water to a boil. Add pasta and cook according to package instructions. Drain.

Step 2

Meanwhile, sprinkle chicken with garlic salt and pepper. Place flour in a shallow bowl and coat both sides of the chicken, shaking off any excess. Reserve 2 teaspoons flour; discard the rest.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the chicken cutlets, turning once, until golden brown and cooked through, 3-4 minutes per side. Transfer to a clean plate.

Step 4

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.

Step 5

Combine broth or water with the reserved 2 teaspoons flour. Add to the pan and cook, stirring, until thickened, about 1 minute. Remove from the heat; stir in sour cream, mustard, 2 tablespoons sage. Season with salt and pepper. Return the chicken to the pan and turn to coat with the sauce.

Step 6

Top the pasta with half the sauce, the chicken and then the remaining sauce.

Step 7

Garnish with more sage, if desired.

Tips


No special items needed.

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