How to Make Appetizing Brown butter and sage linguine with chicken

Without fail making ultimate Brown butter and sage linguine with chicken easy, yummy, practical.

Good Evening every body, at this time you get present recipe Brown butter and sage linguine with chicken with 7 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 7 ingredients and 7 stages of easy cooking Brown butter and sage linguine with chicken.

Ingredients all Brown butter and sage linguine with chicken

1. Prepare 2 : chicken breast halves, boneless and skinless.

2. Needed 1/2 cup : unsalted butter.

3. Needed Handful : fresh sage (about 2 dozen leaves).

4. Prepare 450 g : dry linguine.

5. Needed 1 : large shallot, finely sliced.

6. Needed 1/2 : fresh lemon (finely grated rind and juice).

7. Needed : Freshly grated parmesan for garnish.

If all ingredients Brown butter and sage linguine with chicken it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Brown butter and sage linguine with chicken

1. Wrap the chicken breasts in between layers of cling film and use a kitchen mallet, rolling pin, or pot to pound them to an even thickness (aim for about 1 to 1 1/2 cm)..

2. Put a large pan on medium heat. Add the butter and let it melt. Add the sage leaves and let them fry until crisp, about 3 to 5 minutes. Fish out the sage leaves and set them aside..

3. Season the chicken breasts with salt and pepper and lay them into the pan. Turn the heat up to medium-high and add a splash of olive oil. Sear the chicken, turning over every few minutes, for about 12 minutes, or until a thermometer registers 165 F internal temperature. Remove the breasts to a plate to rest..

4. Drop the pasta into a large pot of boiling, salted water. By the time the noodles are cooked, the sauce should be ready..

5. Add the shallots to the pan you used for the sage. Turn the heat back down to medium and let cook about 5 minutes until the shallots are soft and starting to brown. If they seem to cook too fast, add a ladleful of the pasta cooking water to slow the process down..

6. Carve the chicken into large chunks and return the pieces to the pan. Stir in a few more ladles of pasta water until the sauce emulsifies and thickens. Add salt and pepper to taste. Let simmer gently until the pasta is ready..

7. Drag the cooked noodles into the pan of sauce. Add the lemon rind and a squeeze of juice, then toss to coat. Serve with a sprinkle of parmesan and the crispy sage leaves..

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