Creamy Dijon Chicken with Angel Hair Pasta
Recipe: #12147
February 22, 2014
Categories: Chicken, Sunday Dinner, High Protein, No Eggs, Boneless Pieces, Chicken Dinner, more
"This is really good chicken!"
Ingredients
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.