I snagged this recipe off of boomama's blog ...a very fun blog to read if you're into sitting down to read blogs of people you don't know.
The recipe is a tad long, so instead of typing the whole thing out, I'm linking you right here where you can click and print to your little heart's desire.
Boomama makes the suggestion to have everything chopped in advance, which I found to be marvelous advice. The recipe has several componants so having all the ingredients ready is pretty handy.
|chopped romas, mushrooms, sage, basil and green onions... beautiful, hu?|
|Not much to look at, but it's the beginning of the sauce; beef stock, chianti (I actually used whatever red wine I had open) and a roux to thicken it a bit|
|Start cooking the chicken breasts after they have had their beauty bath in marinade|
|Are these lovely or what?|
|Saute the mushrooms in... BUTTER!|
|Like you've never seen mushrooms, but I think they make a dandy subject for a macro shot.|
|Mushrooms with the other chopped yummies, all ready for the sauce.|
|(chicken is coming along nicely)|
|Now the sauce is on the sauteed veggies and is becoming incredibly yummy.|
|Serve sauce on chicken and angel hair pasta.|
So what would I do differently next time? Pound the chicken. A lot. As with any other chicken breast, they like to cook up thick and it's hard to get the center done. The other way to do it would be to cut the breasts down to half their thickenss. Either way, I would then decrease the marinating time to about 30-45 minutes. I think I would also try adding a bit of capers to the sauce.
If you're having company, ADULT company, this is your dish. For the kids, load up on chicken nuggets and everybody will be happy!