Brown butter and sage linguine with chicken

Name: How to cook Brown butter and sage linguine with chicken - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Robert Gonzal

Brown butter and sage linguine with chicken

Some combinations just work, like apples and pork, chocolate and wine, and, in this case, brown butter and sage. Makes a nice alternative when you don't want either tomatoes or cream in your pasta. A little chicken breast gives the dish some heft, while a squirt of lemon livens the party.

Ingredient

Food ration :

4 servings

Cooking time :

30 minutes

chicken breast halves, boneless and skinless

1/2 cup

unsalted butter

Handful

fresh sage (about 2 dozen leaves)

450 g

dry linguine

large shallot, finely sliced

1/2

fresh lemon (finely grated rind and juice)

Cooking instructions

* Step 1

Wrap the chicken breasts in between layers of cling film and use a kitchen mallet, rolling pin, or pot to pound them to an even thickness (aim for about 1 to 1 1/2 cm).

* Step 2

Put a large pan on medium heat. Add the butter and let it melt. Add the sage leaves and let them fry until crisp, about 3 to 5 minutes. Fish out the sage leaves and set them aside.

* Step 3

Season the chicken breasts with salt and pepper and lay them into the pan. Turn the heat up to medium-high and add a splash of olive oil. Sear the chicken, turning over every few minutes, for about 12 minutes, or until a thermometer registers 165 F internal temperature. Remove the breasts to a plate to rest.

* Step 4

Drop the pasta into a large pot of boiling, salted water. By the time the noodles are cooked, the sauce should be ready.

* Step 5

Add the shallots to the pan you used for the sage. Turn the heat back down to medium and let cook about 5 minutes until the shallots are soft and starting to brown. If they seem to cook too fast, add a ladleful of the pasta cooking water to slow the process down.

* Step 6

Carve the chicken into large chunks and return the pieces to the pan. Stir in a few more ladles of pasta water until the sauce emulsifies and thickens. Add salt and pepper to taste. Let simmer gently until the pasta is ready.

* Step 7

Drag the cooked noodles into the pan of sauce. Add the lemon rind and a squeeze of juice, then toss to coat. Serve with a sprinkle of parmesan and the crispy sage leaves.

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