Brown butter and sage linguine with chicken

Name: Brown butter and sage linguine with chicken
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 chicken breast halves, boneless and skinless; 1/2 cup unsalted butter; Handful fresh sage (about 2 dozen leaves); 450 g dry linguine; 1 large shallot, finely sliced; 1/2 fresh lemon (finely grated rind and juice); Freshly grated parmesan for garnish

Robert Gonzal @robert

Vancouver BC

Some combinations just work, like apples and pork, chocolate and wine, and, in this case, brown butter and sage. Makes a nice alternative when you don't want either tomatoes or cream in your pasta. A little chicken breast gives the dish some heft, while a squirt of lemon livens the party.

Robert Gonzal @robert

Saved

Ingredients

30 minutes

4 servings

2chicken breast halves, boneless and skinless
1/2 cupunsalted butter
Handfulfresh sage (about 2 dozen leaves)
450 gdry linguine
1large shallot, finely sliced
1/2fresh lemon (finely grated rind and juice)
Freshly grated parmesan for garnish

Saved

Steps

30 minutes

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.