Difference between revisions of "Chicken with Parmesan Cream Sauce"

Latest revision as of 14:11, 17 April 2017

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From the kitchen of Alicia Wingren
2 tbsp butter or coconut oil
1 lb chicken thighs, cut into bite sized pieces
3 tbsp oil or butter
2 1/4 c half and half (or heavy cream)
1 1/2 cup chicken broth
3/4 c cheese Parmesan reggiano or asiago
1 tbsp potato starch
2 tbsp coconut oil or butter
1/4 cup prosciutto chopped
1 tbsp garlic chopped
1/4 c mushrooms sliced
1/2 tbsp parsley, chopped

Place broth into a small saucepan. Reduce to around 1/4 cup or less.
While broth is reducing heat first 2 tbsp oil or butter in skillet. I prefer a little of both. Cook chicken until browned on the outside and no longer pink inside also juices should run clear. Set chicken aside.

In the chicken pan pour the broth that is reducing (carefully) and deglaze pan. You might want to turn off the heat. Scrape up any and all brown chicken bits. You want those for flavor! Continue to reduce stock until it's around 1/4 to 1/8 of a cup.

In the saucepan you used for broth place 3 tbsp butter, add potato starch and cook for about a minute while mixing with a flat wooden spoon. Pour in 2 cups cream or half and half to a gentle simmer. Add in chicken broth mixture. Mix well with whisk or immersion blender. When sauce "tightens" remove from heat, set aside.

Melt 2 tablespoons of oil or butter in skillet. Stir in, mushrooms add a tiny pinch of salt to help them sweat out their moisture. When they get reduced down so they aren't steaming off much moisture and are less than half as thick as they started add the prosciutto let that brown a bit, then add garlic and cook until just fragrant. Don't let the garlic burn. Add chicken back into the pan and cook until heated back up.

Return sauce to the heat and warm until hot careful not to boil it.

Serve with pasta or spaghetti squash. Place pasta or squash in bottom of bowl, top with chicken mixture, top with sauce, season with black pepper to taste. Enjoy!