Chicken and Mushrooms with Farfalle

By á-25087

Ingredients

• 2 tablespoons unsalted butter, divided
• 2 tablespoons olive oil, divided
• 4 to 5 ounces mushrooms, sliced
• 2 teaspoons tarragon [dry], divided
• 1/2 cup brandy
• 1/2-pound boneless, skinless chicken breast, cut into bite-sized chunks
• 1 small onion or shallot, finely chopped
• 1 cup mushroom or vegetable broth
• 6 ounces uncooked farfalle [bow tie pasta]
• salt, freshly ground pepper

Preparation

Step 1

Start a pot of water for the pasta. Heat a large, deep skillet over medium heat. Add 1 tablespoon each of butter and oil, swirling pan to mix together. Add mushrooms to pan and sauté for about 5 minutes, turning to brown them on both sides. Sprinkle half the tarragon over the mushrooms, then pour in the brandy [all at once, to reduce spattering]. Let the brandy reduce by about half, then transfer mushrooms and brandy to bowl.

Add remaining butter and oil to skillet. Sauté chicken ’til just cooked through, 4 to 5 minutes, stirring to brown it on all sides. Salt it just slightly as it cooks. Give it a couple of generous grinds of pepper too—the flecks of pepper will help it not look so anemic. Halfway through, add the remaining tarragon and the onion, stirring occasionally.

Return mushrooms and brandy to pan. Add broth and simmer over medium heat to combine flavors and warm everything through. Adjust seasonings.

Meanwhile, cook the pasta.

Turn off heat under chicken. Drain pasta and add it to chicken pan, starting with about 2/3 or so of the pasta. Stir it in and add more pasta, as needed—don’t let it overwhelm the dish, and don’t feel compelled to use every last noodle.

Divide pasta between two plates and serve. Salad makes a nice side for this, as does steamed fresh green beans.