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This recipe can be mellow and creamy or zingy and tart ... and to get to either point, you don't have to adjust the ingredients but just the timing of the marinating ... in essence, you can do it both ways on different days and end up with two completely different and distinct dishes ... give it a try ... but you know me - I'm the zingy and tart guy !
4 Skinless, bonelss chicken breast halves, approximately 6 oz. each
1 1/2 C Dry white wine
Juice of 1/2 Fresh lemon
1 12 oz. Package linguine pasta
2 T Butter
1 Small white onion, finely diced
1 t Pepper
1 T Reserved marinade
3 Egg yolks
1/4 C Cream
Juice of 1/2 Fresh lemon
1/3 C Finely grated fresh Parmesan cheese
2 T Butter
In a non-reactive bowl, combine the wine and lemon juice and briefly stir to mix ... place the chicken breast halves (or 4 skinless, boneless chicken thighs will work, too) in a marinator or a zip-lock freezer bag, pour the marinade over the chicken reserving 1 tablespoon of the marinade for the dish preparation later, and place chicken in the refrigerator remembering to turn occasionally ... for "mellow and creamy", marinate for an hour or two - for "zingy and tart", marinate from mid morning or so until time to prepare dinner ...
Begin preparing the pasta according to package directions ... while the pasta is cooking, in a large non-stick skillet over medium-high heat, melt the butter ... add the onion, pepper, and reserved marinade ... with the skillet at it's hottest point, add the chicken turning each piece frequently until nicely browned and cooked thoroughly, appoximately 10 minutes ... remove the chicken to a warmed platter and let rest for a couple minutes reserving the cooked onion and brown cooking bits in the skillet ... in a small non-reactive bowl, add the egg yolks and cream and whisk until smooth and creamy ... add the lemon juice and whisk again until well blended ... add the cheese and stir well one more time ... set aside ... thinly slice the chicken across the grain on an angle ... briefly set aside ... drain the pasta and leave it in the pot you boiled it in ... add the butter to the pasta and stir it in ... pour the egg sauce over the pasta and toss well ... add the sliced chicken, reserved onion mixture, and toss gently ... plate and serve immediately ...
4 Servings
Clink !
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