Friday, March 22, 2019
Thursday, March 21, 2019
Creamy Chicken | My Version of Marry Me Chicken
Start by heating your oven to 300 degrees.
Heat a large dutch oven over medium heat, and add the pancetta. After a minute or two the fat from the pancetta will begin to melt. At this point, add the mushrooms and the garlic. Let the mushrooms sweat out their moisture, and eventually brown. This will take about 8 minutes. Once the mushrooms have lightly browned, set them aside.
Using the same dutch oven, heat the olive oil over high heat. Sprinkle the chicken with salt and pepper, and then add it to the dutch oven. Brown both sides of the chicken, searing it to lock in all the juices. This will take about 1-2 minutes per side.
As soon as the chicken has browned, remove it from the pan and set it aside. It is ok if there is some chicken fat and browned bits of chicken in the pan, this will add extra flavor to the sauce you are about to prepare.
Still using the same dutch oven, melt the butter over medium heat. Whisk in the flour, and let it cook for 1 minute before whisking in the half and half and the cream. Let the mixture come to a slow and steady simmer, and whisk it while you let the mixture thicken for 1 minute. Then whisk in the parmesan, lemon juice, and white wine.
Add the sun dried tomatoes, and return the mushrooms and the chicken to the dutch oven. Cover the chicken with the sauce and the vegetables.
Place the lid on the dutch oven, and then place the dutch oven in the oven. Let the chicken bake in the oven for 45 minutes.
Just before taking the chicken out of the oven, prepare the pasta. I recommend using fresh pasta since I think it does a better job of soaking up the sauce. You are going to finish cooking the pasta in the sauce, so undercook it by about a minute.
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