Recipe of the Week: Chicken Pasta in a Beer Mustard Pan Sauce
February 1, 2017
- 3 chicken cutlets, cut in half lengthwise
- 1 Tbs. oil
- 4 Tbs. butter, divided
- 1 (8.8 oz) package of pappardelle pasta (about half a pound)
- 1 cup of beer
- 2 tsp Dijon mustard
- juice from half a lemon
- 1 Tbs. brown sugar
- 2 cups frozen broccoli florets, thawed
- about a half cup of chopped parsley
- salt and pepper
- Heat the oil and 1 Tbs. of butter in a medium skillet. Season the chicken on both sides with salt and pepper, and sear until you get some nice browning, about 3 minutes per side. Remove from the skillet and set aside.
- Back in the pan, melt 2 more Tbs. of butter. Add the beer, Dijon, lemon juice, brown sugar and a pinch of salt. Whisk until it’s all combined and let reduce for about 3 minutes. Add the broccoli and let it simmer another couple of minutes.
- In the meantime, bring a large pot of salted water to a boil. Cook the pappardelle pasta until al dente, about 7 minutes. (or whatever the packaging says) Using tongs, transfer the pasta to the skillet and toss in the sauce.
- Add the chicken back to the pan, along with the parsley. And maaaaybe that last Tbs. of butter. Toss it all together, and taste it. Is the sauce just right to you? Does it need a little more lemon? Maybe some fresh black pepper? Just doctor it until it’s perfect.