This is a restaurant quality meal that you could serve to your finest dinner guests, but it only takes about a half an hour to make it! Which is why it’s absolutely perfect for a busy weeknight.
If you don’t want to use Chardonnay, you could add chicken stock instead. But I highly recommend using Chardonnay – it gives the dish that wonderful, special flavor. And feel free to use whatever pasta noodles you prefer!
A cast iron skillet is definitely the perfect tool for cooking this meal, but don’t worry if you don’t have one. This dish will have plenty of flavor even if you cook in a non-stick skillet.
2 Tbsp Bertolli extra virgin olive oil
5 Tbsp Land O’ Lakes butter
2 large boneless, skinless chicken breasts
1 pint baby portabella mushrooms
1 shallot, chopped finely
1 tsp lemon pepper seasoning
1 to 1 1/2 cups chardonnay
1 to 1 1/2 cups Borden heavy cream
2 Tbsp freshly squeezed lemon juice
salt and ground pepper to taste
1 Tbsp chopped fresh rosemary
1/2 (16 oz.) box Barilla penne pasta
In a cast-iron skillet, heat the oil and melt the butter. Flatten the chicken slightly. Dry the chicken breasts well, using paper towels. This way they will brown nicely.
Brown the chicken breasts in the skillet. Cook on each side about 4-5 minutes. Place the cooked breasts on a plate, season with lemon pepper seasoning and set aside.
Cook the pasta according to package directions, until al dente. Drain the pasta before adding it to your cream sauce.
While the pasta is cooking, brown the mushrooms and shallots in the pan you cooked the chicken. Stir the occasionally.
Once they are browned, deglaze the pan with the wine (or broth). Bring to a boil. Then add the cream.
Stir occasionally. Let cook on high heat for about 8 to 10 minutes or until the sauce has thickened.
Remove from the heat. Add the lemon juice. Season with salt and pepper as needed. Cut the chicken into strips and place back in the cream sauce. Add the pasta and stir. Add the chopped rosemary and stir. Enjoy immediately.
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Quick tip: Serve with any of your favorite pasta noodles.