Chicken Crimini with Brandy Cream
- Yield 6 servings
- 2 pounds boneless, skinless chicken thighs, cut crosswise into 1 inch slices
- 1/4 cup Creole mustard
- 1/2 cup flour
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon cayenne
- 3 tablespoons butter, divided
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 3 -- shallots, chopped
- 8 ounces crimini mushrooms, thinly sliced
- 1/2 cup brandy
- 2 cups chicken broth
- 2 tablespoons fresh thyme leaves
- 1 cup heavy cream
- 3 -- Roma tomatoes, 1/2 inch dice
- 1 pound fettuccini prepared al dente according to package directions
- 1/4 cup Romano cheese
- sprig of fresh thyme
Preheat oven to 200 degrees F.
Place chicken thighs in a bowl and coat with the Creole mustard.
Stir together the flour, salt, paprika, and cayenne in a mixing bowl. Remove the thighs from the mustard and coat each with the flour mixture.
Using a large skillet, heat two tablespoons butter and the olive oil to medium high and brown the chicken thigh strips on each side for one minute per side. This may need to be done in small batches. If so, remove the thighs from the skillet, cover, and place in oven to keep warm.
After all chicken thigh strips have been sauted, reduce the skillet heat to medium and add the remaining butter, garlic, shallots, and crimini. Stir together for two minutes; remove the skillet from the heat and pour in the brandy. Return the skillet to the medium heat; add the chicken broth and thyme and simmer for five minutes. Stir in the cream and tomatoes and return the chicken with any drippings to the skillet. Simmer for another 10 minutes, stirring occasionally.
To serve, arrange the cooked pasta on a serving platter, top with the Brandied Crimini Cream Chicken Thighs and Romano cheese. Garnish with fresh sprigs of thyme.