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Chicken St. Jaques

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  • 1 or 2 oz. of olive oil

  • 2 breasts of chicken sprinkled with salt, pepper, granulated garlic

  • 1 toe elephant garlic, minced

  • 3 oz grated parmesan cheese

  • 1-12 oz cooked pasta (Penne or Garden Rotini)

  • handful fresh spinach (de-stemmed) or about 1 cup

  • 3-4 large baby bella mushrooms or 1 large pontobella or 5-6 medium white mushrooms sliced

  • 2 oz Pernod or Anise Liquor

  • 2 oz chardonnay

  • 3 oz heavy cream


Sauté garlic until golden. Add chicken. Sauté chicken in olive oil until nice aroma wafts up into your nose. De-glaze with wine, add spinach, pasta, mushrooms. Cook 3-4 minutes. Add heavy cream. Let Bubble.


Add cream and all grated cheese. Toss lightly. Add salt, pepper, and garlic. Adjust accordingly. Add pernod. Cook 2 minutes. Serve hot with fresh grated Romano cheese on top.

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