We saw Donna’s recipe for Chicken Parmesano Vino Blanco over at The Slow Roasted Italian and knew we had to make it. We don’t often keep cream in the kitchen, so when we do have it it’s a real treat and we use it judiciously. This recipe was definitely worth it.
We made a few changes to the recipe, using canned tomatoes because we didn’t have fresh for instance and chopping the chicken into bite-sized pieces. That resulted in more prep time, but we liked the result.
Also, we didn’t want to use just half a can of tomatoes, for fear we’d forget them and then have to toss them. So we used the whole can. That made the cream sauce quite pink. Maybe we should call our version Chicken Rosa.
- 2 large boneless skinless chicken breasts
- 3/4 cup flour
- 1/2 tsp pepper, divided
- 1 tsp kosher salt, divided
- 1/4 cup extra virgin olive oil
- 1 14.5-ounce can diced tomatoes
- 1/2 onion, diced
- 5 cloves garlic, sliced
- 2 hot peppers, such as serranos
- 2 tbsp unsalted butter
- 1 cup heavy cream
- 1 cup white wine
- 2 tbsp fresh oregano chopped fine
- 1/2 cup fresh grated Parmesan or Romano cheese
- 1 lb dry linguine
Combine flour, salt and pepper in a pie plate or shallow dish. Stir with a fork to blend. Cut chicken into bite-sized chunks. Toss pieces in the flour mixture, shaking off the excess. Add oil to a large skillet over medium-high heat. Cook chicken until golden brown on both sides and cooked through, turning once between cooking, about 10 minutes. Remove chicken from pan and set aside. Add butter and onion to pan and cook until softened. Add garlic and hot peppers and cook for three more minutes. Add 1 tbsp spiced flour to pan and whisk to combine. Add cream, wine, oregano and tomatoes and cook until sauce begins to thicken. Add up to 1 cup of pasta water to help create the sauce. Return chicken pieces to the pan and add grated cheese. Stir well to warm meat and remove from heat. Season with salt and pepper and serve over linguine.