Creamy Chicken Angelo & Pasta
Submitted by angiej
Mozzarella-crusted chicken breasts over angel hair pasta with a sherry cream sauce packed with mushrooms, artichoke hearts, tomatoes, and Parmesan. Italian restaurant vibes at home.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
45 minYou know that dish at your favorite Italian place that you always order even though you tell yourself you’ll try something new? This is that dish, made in your own kitchen.
Chicken breasts get pounded thin, dipped in egg, and dredged in a flour-mozzarella-garlic crust that turns golden and slightly cheesy in the skillet. The real magic happens after: mushrooms, quartered artichoke hearts, and fresh tomatoes cook in the drippings, then get hit with half-and-half, a splash of sherry, and Parmesan.
Toss some of that sauce with angel hair pasta, plate the chicken on top, and spoon more sauce over everything. Garnish with parsley if you’re feeling fancy.
Pro Tips
- Pound the chicken to even thickness between plastic wrap so it cooks in just 3 minutes per side without drying out.
- The mozzarella in the flour coating is the secret. It melts slightly during frying and creates a cheesy crust you won’t forget.
- Stir the sauce constantly once you add the half-and-half so it thickens smoothly without breaking.
- Use dry sherry, not cooking sherry which is loaded with salt and tastes nothing like the real thing.
Ingredients
Directions
Beat egg in small bowl.
On waxed paper, mix flour, mozarella, garlic pod er, salt, and pepper.
Pound chicken flat between two pieces of plastic w rap.
Dip chicken in egg and then dredge in flour mixture.
Prepare water for boiling pasta.
In large skillet, heat 3 tablespoons olive oil.
Cook chicken until tende r and browned, about 3 minutes on each side.
Remove to platter and keep warm.
To the drippings in skillet add remaining olive oil.
Add mushrooms, arti choke hearts, and tomato.
Cook until mushrooms are tender.
Stir in 2 tablespoons sp of flour, and salt and pepper to taste.
Cook 1 minute. Stir in half and half and sherry; cook stirring contantly, until mixture thickens.
Cook pasta.
Add Parmesan cheese to sauce and stir until melted.
Remove 1 cup of sauce and toss with drained pasta.
Put some of the pasta, a pie ce of chicken and additional sauce on each place.
Sprinkle with parsley and serve.
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