This one is a family favorite for sure.
Chicken breasts, butterflied. Number depends on your family size, prob 2-4.
EVOO, 1/4 cup
butter, 1/4 cup
garlic, about 4 cloves
2 lemons
honey, 1 Tbsp
2 cups chicken stock
romano, (around 1/4 cup?)
half and half, (maybe also 1/4 cup?)
1 lb linguine, cooked al dente
Butterfly chicken breasts, season with Bouquet Garni (Penzey's--you could just use Italian Seasoning or something if you don't have BG); kosher salt and pepper; and saute in EVOO. Remove from the pan and add some EVOO and butter, about 1/4 cup each; a few cloves of garlic minced, to taste (I do about 4); juice of 1-2 lemons (I always do 2). Add honey and chicken stock. Add romano and half & half, stir well. Slice up chicken and put it back in the sauce. Serve over linguine.
I have a whole cupboard full of Penzey's blends that I don't know what to do with and I don't have this one, grrrr....putting in an order soon!
ReplyDeleteWhat are your spices that you don't use, and we'll find recipes for which you can use them!
DeleteCan you also post Doni pasta and his tomato/Italian sausage pasta sauce?
ReplyDelete