Bistro Chicken Pasta
- 2 tbsp. extra-virgin olive oil
- 1 c. flour
- kosher salt
- Freshly ground black pepper
- 1 lb. thin chicken cutlets
- 2 tbsp. butter
- 1/4 c. white wine
- 1/2 c. chicken stock
- 2 c. heavy cream
- 1/2 c. Parmesan
- 1/4 c. chopped sun-dried tomatoes
- 3/4 lb. cooked medium pasta shells
- 1/4 c. finely sliced basil
Heat olive oil in a large skillet over medium heat.
Meanwhile, combine 1 teaspoon salt, 1/2 teaspoon pepper and flour in a medium bowl. Lightly coat both sides of each chicken cutlets in the flour mixture, then shake the chicken over the bowl to remove excess flour.
Working in batches, add chicken to the pan and cook through, about 4 to 5 minutes per side. Slice cooked chicken into bite-size pieces and set aside.
Add butter and garlic to pan and cook for about 1 minute; add mushrooms. Season to taste with salt and pepper, and cook until mushrooms are tender and slightly golden-brown. Deglaze the pan with wine. Let simmer to reduce slightly, then add chicken stock, cream, parmesan, and sun-dried tomatoes. Let simmer to thicken slightly, about 2 to 3 minutes. Stir in cooked pasta, garnish with basil and season to taste with more salt and pepper.