A meal that was created on a crazy night – it is late, everyone is hungry, kids screaming and the phone is ringing nonstop. I want a restaurant style meal, and wanted it quick! So I rummage through the fridge and came up with this delight. The parsley root was the secret ingredient. The kids actually liked it, and kept looking for it instead of trying to move it off their plate. Both the parsley root and its leafy part are used in this recipe. The taste of the parsley is similar to that of the Italian, flat leaf or curly parsley. Lemon Infused Olive Oil is being used and can be purchased on-line.
3 tablespoons of Lemon Infused Olive Oil
1 lb. of chicken breasts, sliced in half to make thinner
1 small shallot finely diced
1 – 8 oz. package of button mushrooms, thinly sliced
1 parsley root peeled and thinly sliced (this is the root part)
1/3 cup of fresh parsley minced (this is the leafy part)
1 sprig of rosemary minced, stem removed
2 tablespoons of capers
Sprinkle of kosher salt and fresh cracked pepper
1 cup of white wine
1 – 8 oz. container of angel hair pasta
Freshly grated ricotta salata
Sprigs of basil
In a large Dutch oven heat lemon infused oil over medium high heat. Add chicken breast and sauté for about 5 minutes. Add shallots, mushrooms, parsley root, minced parsley leaves, rosemary, capers, kosher salt and pepper. Sauté for an additional minute, then add the white wine and deglaze the pot. Preheat the oven to 375 degrees, cover the Dutch oven, transfer to the oven and bake for 40 minutes. While chicken is cooking, prepare pasta per package directions. Once chicken is thoroughly cooked, remove from oven. Add pasta to the Dutch oven, stir and serve directly from the pot. Garnish with the freshly grated ricotta salata and basil
Rodney Strong Chardonnay, Ferrari Carano Chardonnay Vintage or a beer by Paulaner Hefe-Weizen with lemon wedges.