INGREDIENTS
- Chicken breast
- Bacon – cut into 1/2 inch pieces
- Wide pasta – pappardelle
- 1/4 C dry white wine
- 1 TBL butter – cold
- Several basil leaves
- Parmesan cheese to garnish
- Select THREE of the following ingredients
- Kalamata olives
- Artichoke hearts
- Bell peppers
- Onions
- Sausage
- Sun dried tomatoes
- Fresh spinach
STEP BY STEP
- Bring large pot of heavily salted water to a boil
(about 1 gallon of water and 1 TBL of salt) - Render pork belly till crispy
– Set aside - Cut chicken breast lengthwise
- Pallard the meat (squish it flat so it cooks quickly and evenly)
– Put between two sheets of plastic
– Pound till about 1/2 inch thick – using mallet, tuna can, or cast iron skillet - Prepare three bowls:
(1) flour, salt, paprika, pepper to taste or Grandpa's Thunder Powder or Arghhh Powder
(2) 1 beaten egg and 1 TBL milk - Dredge flattened chicken breast in the in egg, then in the flour
- Put pasta into boiling water
- Put chicken into hot pan with 1 TBL canola oil
- Cook chicken until heavily seared
– Set aside - Deglaze chicken pan with white wine
(pour in wine and stir to remove the bits from the bottom of the pan) - Add your three “personal” ingredients
- Add back in cooked bacon
- Finish with 1 TBL cold butter
- Add back in chicken and nestle into the gravy to reheat
- Toss pasta with 1 TBL EVOO and plate
- Cut chicken into strips against the grain
- Top pasta with cooked chicken
- Top chicken with your special mixture
- Garnish with basil leaves
- Shave Parmesan cheese on top
