UNITS
SCALE
INGREDIENTS
NOODLES
- For pasta water Salt
- 1 lb Egg noodles, wide
- 5 tbsp Butter
- 1 tsp Salt
- ½ tsp Black pepper, freshly ground
CHICKEN
- 2 lbs Chicken , breast, boneless and skinless
- To taste Salt
- To taste Black pepper, freshly ground
- 2 tbsp Butter
- 2 tbsp Olive oil, extra virgin
SAUCE
- 3 cloves Garlic, minced
- 1 cup White wine
- 2 tbsp Dijon mustard
- 1 cup Stock, chicken or vegetable
- 2 tbsp Butter
- 4 tbsp Parsley , chopped
- 2 tsp Chives, chopped
- To taste Salt
- To taste Black pepper, freshly ground
- For garnish Parsley, chopped
METHOD
- Bring a large pot of salted water to a boil over high heat, cook egg noodles to al dente and drain water. Return egg noodles to pot.
- Add butter and stir until melted. Season with salt and black pepper to taste.
- Slice chicken breasts in half horizontally so that you have 8 thinner cutlets. Season both sides with salt and black pepper.
- In a large skillet, heat butter and olive oil over medium-high heat. In batches, add chicken cutlets and cook until golden brown and an internal temperature of 75°C / 165°F is reached, about 3 minutes per side. Transfer to a plate.
- Reduce heat to medium. Add garlic and cook, stirring, until fragrant, about 1 minute. Pour in white wine and cook until it’s reduced by half, about 1 minute.
- Stir in Dijon mustard and stock. Add butter and cook, stirring, until sauce thickens, about 2 minutes. Add parsley, chives, salt and black pepper.
- Return chicken cutlets to skillet, tossing in sauce to coat. Serve with buttered noodles, spooning the sauce over the top. Garnish with additional parsley.
NOTES
- Substitute grainy mustard for Dijon for added texture
- Serve chicken with any noodle you desire
