CHICKEN ALLA BOSCAIOLA

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Pasta alla Boscaiola, or “’Woodman’s Pasta”, is a classic Italian dish that typically combines mushrooms, pancetta, parmesan and cream to create an earthy, creamy sauce.
This Chicken alla Boscaiola is creamy, flavorful and comforting and we hope you will enjoy it as much as we did!

NGREDIENTS

• 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
• 1/8 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

INSTRUCTIONS

1. In a large sauté pan over medium high heat, combine 1 tablespoon each of olive oil and butter until melted and frothy.
2. 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.
3. Place the bacon in the same pan and cook until it is crispy. Remove to paper towels, chop and reserve.
4. Drain off all bacon fat but reserve two tablespoons,half of which gets used in next step.
5. 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.
6. 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.
7. .................

for full instruction please see : www.afamilyfeast.com

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