Level 2: The pan frying can be tricky and it takes over an hour the first time.
Servings: 4
Ingredients:
2 TBSP olive oil
2 TBSP butter
4 chicken cutlets
1/3 cup flour
Parmesean cheese, enough to coat the breasts- 1/2 cup or so
3 pinches salt
1/2 tsp pepper
1/2 cup sliced mushrooms
1/4 cup champagne (Dry)
2/3 cup heavy cream (if not using cutlets, I would use a full cup of HWC to have enough sauce)
1/8 tsp red pepper flakes, or to taste
1/4 tsp tarragon, or to taste
Enough angel hair pasta for four, cooked and drained
1. Start heating the water for pasta to boil. Cook angel hair when it is ready.
2. Mix together the flour, salt, and pepper. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated. Then cover both sides with the parm cheese.
3. Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cover with aluminum foil and keep warm.
4. Add the champagne and mushrooms to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Check on water for pasta, cook pasta when ready.
5. Whisk in cream, a bit of black pepper, red pepper flakes and tarragon. Heat until sauce thickens to a creamy consistency. Serve chicken and sauce over angel hair pasta.
