Recipe information
Pan roasted chicken, creamy mushroom & madeira wine sauce, fresh rosemary, lemon + garlic baguette
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Main Ingredients
Baguette
Cooking Chicken and Sauce
1. Cook the Chicken
Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and black pepper. Add chicken to the skillet and cook for about 5-7 minutes on each side, or until fully cooked and golden brown. Remove from the skillet and let rest.
2. Prepare the Sauce
In the same skillet, add sliced mushrooms and sauté until golden brown. Add minced garlic and chopped rosemary, sauté for another minute. Pour in the Madeira wine, scraping up any brown bits from the bottom of the skillet. Let it simmer for 2-3 minutes.
3. Add Cream
Lower the heat and stir in heavy cream. Let the sauce simmer for another 5 minutes until it thickens slightly. Slice the cooked chicken and return it to the skillet, stirring to coat with the sauce.
Cooking Pasta
1. Cook the Rigatoni
In a large pot, bring salted water to a boil. Add rigatoni and cook according to package instructions until al dente. Drain and set aside.
Preparing Baguette
1. Prepare the Garlic Lemon Butter
In a small bowl, mix softened butter with minced garlic and lemon zest. Spread the mixture over the baguette.
2. Toast the Baguette
Preheat the oven to 375°F (190°C). Place the baguette on a baking sheet and toast in the oven for about 10-12 minutes until golden.
Final Assembly
1. Combine and Serve
In a large serving bowl, combine the cooked rigatoni with the chicken and mushroom sauce. Toss gently to combine. Serve with slices of the garlic lemon baguette on the side.