Talk about a crowd pleaser. This weeknight-friendly dish comes together quickly, and it makes for delicious leftovers. Roasting tomatoes concentrates their flavor, which is perfect for when they’re out of season. It also creates a light sauce, and a shower of fresh basil at the end brings bright, clean flavors.
- ¼ cup olive oil, divided
- 4 small chicken breasts
- Kosher salt and fresh-ground black pepper, to taste
- 1 small yellow onion, sliced into thin strips
- 2 teaspoons grainy mustard
- 1 tablespoon brandy or Cognac
- 1 pint cherry or grape tomatoes, halved
- 4 ounces fresh wild mushrooms, coarsely chopped
- ¼ cup fine-grated Parmigiano-Reggiano
- 2 tablespoons chiffonade basil ribbons
Heat oven to 375°F
Warm 1 tablespoon oil in large skillet over medium-high heat. Season chicken with salt and pepper, and add to skillet. Brown both sides of breasts, and transfer chicken to cutting board. Reduce heat to medium.
Add 1 tablespoon oil to skillet. Add onions, and stir to coat. Spread in even layer and allow to caramelize, stirring and spreading into even layer occasionally.
While onions caramelize, whisk mustard, brandy and remaining 2 tablespoons oil in small bowl. Cut chicken into bite-size pieces, and toss with tomatoes, mushrooms, mustard mixture and salt. Spread onto baking sheet. Bake until chicken is cooked through and tomatoes are puckered, but not dry, about 15 minutes.
Meanwhile, bring well-salted pot of water to boil. Cook fettuccine until al dente. Reserve ½ cup pasta water, and drain pasta.
Caramelized onions, roasted chicken and pasta should be done around the same time. Combine them in skillet, and toss over medium-low heat. Add Parmigiano-Reggiano, and toss. Season with salt and pepper, to taste. Sprinkle basil on top just before serving. Serves 4.
Andriano 2013 Anrar Riserva Pinot Nero (Alto Adige); $63, 91 points. “One of my favorite Trentino-Alto Adige Pinot Noirs, this wine will be great with a lighter chicken and pasta dish. The wine has great lighter red fruit flavors without being sweet but it still has a slight earthiness to it that will complement the roasted onions and tomato. Serve this wine just the slightest bit chilled as is common in north for these styles of wines.” —Ian Toogood, sommelier, Bar Cotto, Stamford, CT