Chicken Boscaiola

• Meat

  • 1/2 lb Bacon
  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 1 tsp Basil, dried
  • 2 tbsp Flat leaf parsley, fresh
  • 1 clove Garlic
  • 1 1/2 cups Mushrooms
  • 1 cup Onions
  • 1 tsp Oregano, dried

• Pasta & Grains

  • 1 lb Fettuccini

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 3 tbsp Butter
  • 1 1/4 cups Heavy cream
  • 1/2 cup Parmesan cheese, grated
  • 1 cup Sour cream

• Beer, Wine & Liquor

  • 1/8 cup Sherry

Found on afamilyfeast.com

Description

Ingredients

• 1 pound boneless skinless chicken breasts cut into bite sized pieces
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• ½ pound bacon chopped (about 8 slices)
• 2 tablespoons butter
• 1 ½ cups sliced mushrooms (baby bella, button or shitake)
• 1 cup diced onions
• 1 clove chopped garlic
• ⅛ cup sherry
• 1 ¼ cups heavy cream
• 1 cup sour cream
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil (or 2 teaspoons fresh chopped)
• 1 Tablespoon fresh Italian flat leaf parsley chopped
• ½ cup grated parmesan cheese
• 1 pound fettuccini
• 1 Tablespoon fresh Italian flat leaf parsley, chopped to garnish dish

Directions

• In a large sauté pan over medium high heat, combine 1 tablespoon each of olive oil and butter until melted and frothy.
• Working in two batches, add in chicken and brown on all sides, about 3-4 minutes per batch. Do not over cook. Remove chicken to a flat plate to cool and stop the cooking process.
• Place the bacon in the same pan and cook until it is crispy. Remove to paper towels, chop and reserve.
• Drain off all bacon fat but reserve two tablespoons,half of which gets used in next step.
• Put one tablespoon of bacon fat and one tablespoon of butter in the same pan and sauté mushrooms for 2-3 minutes or until they just start to give up their liquid. Remove from pan and set aside along with all of the pan drippings.
• Add the second tablespoon of bacon fat and butter back into the pan and sauté onions and garlic until the onions are translucent, about 3-4 minutes.
• Add mushrooms and their liquid back into the pan with the onions, add the sherry and cook for one minute scraping any bits from the bottom.
• Add in cream, sour cream, salt, pepper, oregano, basil, parsley and parmesan cheese. As mixture starts to bubble, reduce heat to medium and simmer 2 more minutes. The mixture will begin to thicken.
• Cook fettuccini according to package directions. When draining reserve one cup of pasta water.
• Add cooked chicken and bacon back to sauce and stir.
• Add cooked fettuccini and cook over low to medium heat for 1-2 minutes to blend flavors. If the dish is too thick, add a little pasta water until desired consistency is achieved.
• Serve with fresh parsley sprinkled over individual servings.