Sage Brown Butter Chicken Piccata with Creamy Mushroom Pasta
A longtime classic in my family, this amped-up chicken piccata has all the makings of a true Valentine’s Day smash hit. It’s buttery, decadent and lush. It’s comforting and frankly, just dreamy. Feel free to swap out the pappardelle for any pasta you like. I’ve made this with angel hair, and love that, but I’ve also done short cuts, like ziti and penne and it’s all delicious.Lastly, I’ve replaced the traditional capers in the sauce with some sage – but that’s not to say you can’t use both. If you love capers and want to stick with tradition, go ahead and add a couple of tablespoons to the sauce as it simmers.
- Yield: 4 servings
Ingredients
For the chicken
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·       3 chicken breasts cut in half crosswise (butterflied and halved)
·       Salt and freshly ground black pepper to taste
·       All-purpose flour for dredging about 2/3 cup, give or take
·       5  TBSP olive oil as needed
·       6  Tbsp butter
·       1/2 cup fresh sage
·       1/4 cup fresh lemon juice about 1 lemon’s worth
·       1/2 cup white wine any you like
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For the pasta
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·       1 lb.pappardelle or any pasta you like
·       3 TBSP olive oil
·       3 cups sliced mushrooms
·       Salt and pepper, to taste
·       1 garlic clove minced or grated
·       2/3 cup half and half
·       ½ tsp ground nutmeg (you can use freshly grated as well, just use less)
·       1 to 2 cups grated parmesan cheese, plus more for serving
Instructions
1.     Season your chicken on both sides with salt and pepper (make sure they’re patted dry before doing so). Dredge them through the flour on both sides, ensuring you get a nice even coating.
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2.     Set a large skillet over medium-high and add about half of the olive oil. Working in batches, cook the chicken until browned and crusty on both sides (about 3 to 4 minutes per side). You don’t want to cook it all the way though – it will finish in the sauce. We’re just browning it now.Â
3.     Transfer the chicken to a tray, and repeat with the rest, adding the remaining olive oil to the pan and then the chicken. Transfer the browned chicken to a tray to hang out while you make the sauce.
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4.     Reduce the heat under the pan to medium. Add the butter and the sage. Allow the butter to melt and then, swirling the pan occasionally, let it get toasty and nutty, its milk solids turning a light golden color. Once that happens (basically, once you smell it), reduce the heat to low and add the lemon juice and wine. Season to taste, and stir to combine.
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5.     Slide the chicken into the pan with the sauce, along with any juices that have collected in the pan, and allow it to warm up and soak up the sauce while you make the pasta.
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6.     Cook the pasta according to package directions in salted water (like the sea); reserving 1 cup of the starchy cooking water just before draining. Set that cooking water aside.
7.    Meanwhile, in a large skillet over medium-high, add the olive oil and the mushrooms. Season with S & P to taste and cook until the mushrooms have given off their liquid and soften up considerably; about 6 to 8 minutes. Stir them frequently. Just before they’re done, add the garlic and nutmeg; stir. Cook for 1 more minute and then add the half and half and the cheese, as much as you see fit. Toss with the pasta to combine, and add some of the reserved pasta water if you need to, until you have a creamy sauce. Season with S & P and serve with the chicken.
Notes
Sometimes I like to add a pinch of crushed red chili flakes to the pasta sauce, to give it a little kick.Â