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From Mr Hogg's Kitchen.
Mr Hogg's Chicken and Pasta
3 - 6-8oz (200-250 grams) chicken breasts (filleted 1/4" thick)
1 cup (250ml) extra virgin olive oil
3/4 stick of butter.
1-2 cloves garlic finely chopped
2 doz fresh oregano leaves Finely chopped
5-6 Fresh sweet basil leaves finely chopped
2 doz fresh rosemary leaves finely chopped
1 dozen fresh sage leaves finely chopped
2 scallions chopped in little circles (set aside the green stuff)
3 (750ml) cups water
1 (250ml) cup white wine
3 heaping teaspoons of flour
4 drops of gravy master or equivent
1Lb (500grams) linguini (preferably from Italy most US pasta sucks)
Salt and Pepper.
Combine Water, wine flour and Gravy Master in a container and set aside.
In a 14" (35cm) skillet put the olive oil, spices and butter. Salt and pepper to taste. Heat under a very low flame (do not allow the any thing to brown) for about 1 hour (my stove has a 165dg. setting). This infuses the flavors.
Then heat the oil mixture (hot) and saute' the chicken until done (try to keep chicken moist and try toget the chicken in before the spices brown too much).
Remove chicken from skillet and set aside in a warm area.
Add the wine mixture to the skillet and cook until it thickens. Remove heat.
Cook pasta to taste so it is ready same time thicken sauce is.
Drain pasta and put back into pot, add 3 ladles full of sauce and stir until coated.
Put pasta on servering platter Garnish with Scallion greens. Do the same with the chicken. Put excess sauce in bowl with laddle.
Goes good with garlic bread.
Serves 4 to 6. (left overs are even better).
Mr Hogg says "This is a hit in my sty what do you think"?
Last edited by radioflyertoo; 11-07-2008 at 06:47 AM.
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