Biltmore Estate Chicken

Recipe by startnover
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READY IN: 2hrs 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pound the chicken out till evenly flattened.
  • Marinate the chicken in the lemon juice, 1 T olive oil, 1 t garlic, and salt and pepper for no more than 2 hours in a glass or ceramic dish.
  • To make the sauce.
  • Sauté the onions and remaining garlic(I use more)in 1T oil till tender.
  • Add the cream and bring to a boil, add the sage and parsley and remove from heat.
  • Boil the pasta in salted water till done and set aside to completely drain.
  • Remove the chicken from the marinade and shake off the excess oil.
  • Dip in the flour that has been seasoned with salt and pepper, coating both sides.
  • Fry in the remaining olive oil; browning both sides and cooking approx 5 minutes per side or till juices run clear and it is cooked through.
  • Remove the chicken to a plate and in the hot pan add the apple juice or wine and cook till approx 2 T of liquid remain.
  • Add the cream mixture and bring to a boil.
  • Then add the cheeses and bring to a simmer seasoning with salt and pepper to taste.
  • Mix half of the sauce in a large bowl with the drained noodles.
  • Place the noodles evenly on 4 plates top each with a chicken breast and drizzle the remaining sauce evenly over the 4 chicken breasts.
  • Garnish with parsley.
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