This is a tasty dish that is easy to do, especially on busy days when you don’t have time to spend over the stove. It works well as a meal on its own, but is especially good when combined with sautéed chicken breasts. If you choose to make the breasts, then prepare them while the pasta is cooking.
SAGE BUTTER PASTA
- 8 tbsp. (1 stick) butter, room temperature
- 6 – 10 sage leaves
- 2 cups curly pasta
- Parmesan cheese, grated
Cook pasta according to package directions. Set aside while you make the sauce.
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Melt butter in a 10 inch frying pan over medium heat.
Add sage. Allow butter to brown. Watch carefully and stir often as once this starts to brown it can quickly burn. Cook until the butter reaches a medium caramel color. Remove sage leaves and discard.
Stir in pasta. be sure to coat the noodles well. Heat through and then serve with plenty of Parmesan cheese.
SAUTÉED CHICKEN BREASTS
- 2 chicken breasts, boneless, skinless
- Milk
- 2 tbsp. olive oil
- 1 glove garlic, chopped
- ½ tsp. thyme
- Freshly ground pepper to taste
- ¼ cup dry white wine
Place the breasts in a glass dish, cover with milk and soak for 3 – 9 hours. If you choose to soak for more than 3 hours be sure to refrigerate the dish. I learned this from a very talented chef in Salzburg, Austria.
Preheat the oven to 210° F.
Heat oil in a 10 inch skillet over medium heat. Add the breasts and garlic. Sprinkle on the thyme and pepper.
Sauté until the juices run clear 15 – 20 minutes. Be careful not to overdo or they breasts will be dry.
Move the chicken to a plate, cover with foil, and set in the oven while you deglaze the pan.
Turn temperature to medium-high. Carefully pour in the wine. Stir in the browned bits that cling to the sides and bottom of the pan. Reduce this sauce by at least one-third.
Drizzle the sauce over the breasts and serve.
