Chicken Emil from Rich N Charlies
Indulge in the rich and comforting flavors of Chicken Emil from Rich N Charlies, a restaurant-inspired dish that brings classic Italian-American cuisine straight to your dinner table. Tender pan-seared chicken breasts are nestled in a luscious white wine cream sauce infused with the earthy depth of sautéed mushrooms, the sweetness of grape tomatoes, and the aromatic freshness of basil. Tossed with perfectly al dente fettuccine and finished with a generous sprinkle of Parmesan cheese, this dish is a true crowd-pleaser. Perfect for a cozy weeknight meal or an elegant dinner party, this recipe offers a harmonious blend of creamy, savory, and herbaceous flavors that will have everyone asking for seconds. Easy to prepare in under an hour, this hearty pasta dish will quickly become a family favorite!
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Ingredients
- 2 pieces boneless, skinless chicken breasts
- 0.5 cup all-purpose flour
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium white onion, diced
- 1 cup button mushrooms, sliced
- 0.5 cup dry white wine (e.g., Sauvignon Blanc)
- 1 cup chicken broth
- 0.5 cup heavy cream
- 1 cup grape tomatoes, halved
- 2 tablespoons fresh basil, chopped
- 0.5 cup grated Parmesan cheese
- 12 ounces fettuccine pasta
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Cook the fettuccine pasta in a large pot of salted boiling water according to the package instructions. Drain and set aside, reserving 1/4 cup of the pasta cooking water.
Step 2
Pound the chicken breasts to an even thickness, about 1/2 inch thick. Season with salt and pepper on both sides, then lightly dredge in all-purpose flour, shaking off any excess.
Step 3
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Sear the chicken breasts until golden brown on both sides and cooked through, about 4-5 minutes per side. Remove cooked chicken to a plate and tent with foil to keep warm.
Step 4
In the same skillet, add the remaining butter. Sauté the diced onion until translucent, about 3 minutes. Add the sliced mushrooms and cook until they release their moisture and become tender, about 5 minutes.
Step 5
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom. Cook for 2-3 minutes to reduce slightly. Pour in the chicken broth and simmer for another 3 minutes.
Step 6
Reduce the heat to low and stir in the heavy cream, grape tomatoes, and chopped basil. Let the sauce simmer gently for 5 minutes, allowing the flavors to meld.
Step 7
Slice the cooked chicken breasts into thin strips. Return the chicken to the skillet and stir to coat it in the sauce.
Step 8
Add the cooked fettuccine to the skillet, tossing to combine with the sauce and chicken. If the sauce seems too thick, add a bit of the reserved pasta cooking water, one tablespoon at a time, until desired consistency is reached.
Step 9
Sprinkle grated Parmesan cheese over the pasta and mix well. Adjust seasoning with additional salt and pepper, if needed.
Step 10
Serve immediately, garnished with extra fresh basil and grated Parmesan cheese.
Nutrition Facts
| Serving size | (1801.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3460.6 |
| Total Fat 148.1g | 0% |
| Saturated Fat 68.0g | 0% |
| Polyunsaturated Fat 5.7g | |
| Cholesterol 579.8mg | 0% |
| Sodium 3928.7mg | 0% |
| Total Carbohydrate 324.0g | 0% |
| Dietary Fiber 20.6g | 0% |
| Total Sugars 27.0g | |
| Protein 184.0g | 0% |
| Vitamin D 17.5IU | 0% |
| Calcium 599.5mg | 0% |
| Iron 8.8mg | 0% |
| Potassium 2296.7mg | 0% |
Source of Calories