Chardonnay Chicken Recipe
w / Olive Oil Garlic Pasta
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Ingredients
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Chardonnay Chicken
Olive Oil Garlic Pasta
Method
Chardonnay Chicken
- 1
Prepare chicken
Pat chicken breasts dry with paper towels. If breasts are very thick, halve them horizontally or pound to an even thickness of about 3/4 inch. Season both sides with 1 tsp salt and 1/2 tsp black pepper.
- 2
Dredge
Place the flour on a plate and lightly dredge each seasoned breast, shaking off excess. Reserve remaining flour for tidying any pan juices if needed.
- 3
Sear chicken
Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add the chicken and sear 4-5 minutes per side, until golden-brown and just cooked through (internal temperature 160-165°F / 71-74°C). Work in batches if pan is crowded. Transfer chicken to a plate and tent with foil to keep warm.
- 4
Sauté aromatics
Reduce heat to medium. Add remaining 1 tablespoon butter to the pan. Add minced shallot and sauté 1-2 minutes until translucent. Add minced garlic and cook 30-45 seconds until fragrant but not browned.
- 5
Deglaze with Chardonnay
Pour in 1 cup dry Chardonnay, scraping up browned bits from the bottom of the pan with a wooden spoon. Increase heat briefly to bring to a simmer and let the wine reduce by about half (3-4 minutes).
- 6
Build sauce
Add 1 cup chicken broth, bring to a simmer and reduce 2-3 minutes. Stir in 1/2 cup heavy cream, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice and 2 teaspoons chopped thyme. Simmer gently 2-3 minutes to thicken slightly. Taste and season with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon black pepper as needed.
- 7
- 8
Return chicken
Return the seared chicken to the pan and spoon sauce over each breast. Warm through over low heat 1-2 minutes (do not boil). Garnish with additional thyme sprigs and a drizzle of sauce before serving.
Olive Oil Garlic Pasta
- 9
Cook pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz spaghetti or linguine and cook until al dente according to package directions (typically 8-10 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta.
- 10
Infuse oil
While pasta cooks, heat 4 tablespoons extra-virgin olive oil in a large skillet over medium heat. Add thinly sliced garlic and 1/4 teaspoon red pepper flakes. Cook gently 1-2 minutes, stirring frequently, until garlic is golden and fragrant (be careful not to burn). Remove from heat as soon as garlic is golden.
- 11
Toss pasta
Add drained pasta to the skillet with garlic oil (or return pasta to the pot and add garlic oil). Add 1/2 cup reserved pasta water to loosen, tossing or stirring vigorously until the pasta is evenly coated. Add chopped parsley, lemon zest (if using), and freshly grated Parmesan (if using). If pasta seems dry, add more reserved pasta water, 1-2 tablespoons at a time, until silky. Taste and adjust salt if needed.
- 12
Serve
Plate the olive oil garlic pasta and top with a Chardonnay chicken breast. Spoon extra sauce from the chicken over the pasta and chicken. Garnish with extra parsley and a grind of black pepper.