Prep Time: 15 mins Cook Time: 30 mins Serves: 2 Rather than the traditional heavy cream sauce, I substitute light sour cream, blended with white wine for a lighter, very flavorful alternative. Ingredients:
- 2 deboned, skinless chicken breasts
- 1/2 cup Kaydub Rub
- 2 Tbsp Extra Virgin Olive Oil (EVOO)
- 2 Tbsp Canola oil
- 2 Tbsp minced garlic
- 1/4 Cup chopped sundried tomatoes
- 1/4 Cup chopped green olives
- 1/4 Cup chopped artichoke hearts
- 1/4 Cup chopped oyster mushrooms
- 1/4 Cup white wine
- 1 Cup Low Fat Sour Cream
- 1/2 Cup shredded parmesan cheese
- 1/2 Pound cooked linguini
- Salt and Pepper to taste
Directions:
- Pre-heat oven to 350
- Heat a cast iron skillet on high
- Coat chicken breasts in Kaydub Rub
- Add 2 Tbsp Canola oil to skillet
- Add chicken breasts to cast iron skillet, blacken one side, turn blacken other side
- Put cast iron skillet in oven for 10 minutes, or until internal temp is around 170
- Remove chicken from oven, thinly slice
- Add 2 Tbsp EVOO to a large skillet over medium heat
- Add minced garlic, caramelize slightly
- Add white wine, green olives, sundried tomatoes, artichoke hearts and mushrooms
- Stir in sour cream, add sliced chicken, increase heat to simmer, reduce sauce by half
- Stir in salt, pepper, cooked linguini and 1/2 of the parmesan cheese
- Serve, sprinkled with remaining 1/2 of the parmesan
2009-11-09 06:32:33 +0000 UTC