Sunday, April 8, 2012

Make Ahead Sunday: Bacon Wrapped Chicken Tenders with Sage & and Mustard Cream Sauce Served with Rotini with Lemon Cream, Peas & Mint

Bacon Wrapped Chicken Tenders with Sage and Mustard Cream Sauce
4 chicken breasts (sliced into 5 pieces each for a total of 20 pieces)
7 slices of bacon (cut into 3 pieces each for a total of 21 pieces)
20 sage leaves
salt & pepper to taste
1/2 c heavy cream
1 tsp dijon mustard

Preheat oven to 425.  Season chicken with salt & pepper.  Put a sage leave in the middle of each bacon third and wrap around a piece of chicken.  Place chicken on baking sheet (seam side down, sage leaf up). Bake 20 minutes.  Then broil for an additional 10 minutes to crisp bacon.  Just before serving, heat cream in small sauce pan over medium heat 5 minutes to thicken and reduce slightly.  Whisk in mustard.  Season with salt & pepper and spoon over chicken.

Rotini with Lemon & Peas
1 lb rotini pasta
2 Tbsp butter
1 shallot finely chopped
1 lemon (zested and juiced)
1 cup good chicken broth (I save/freeze the liquid from canned chicken when making chicken salad and find that it is the very best for making rich sauces)
1 cup heavy cream
1/2 cup parmigiano reggiano
2 cups frozen peas
1-2 Tbsp chopped fresh mint
salt and pepper to taste
Cook pasta al dente according to package directions.  Drain and add peas to hot pasta to cook.  Melt butter in sauce pan.  Add shallots and lemon zest.  Cook over medium heat until shallots are soft (about 5 minutes).  Add lemon juice and chicken broth.  Reduce by 1/3.  Add cream and simmer to thicken (about 5 minutes). Stir in cheese.  Coat pasta with sauce then add mint, salt and pepper to taste.  Top with additional cheese when serving if desired.  Sauce will be loose, but this is good for making ahead.

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