Biltmore Estate Chicken Breasts Over Rigatoni with
Gorgonzola Sauce
Biltmore Estate, Asheville, North Carolina
4 skinless, boneless chicken breast halves, each about 4 to 6 ounces
6 tablespoons fresh lemon juice
� cup olive oil
2 teaspoons minced garlic
Salt and freshly ground black pepper
� cup finely chopped onion
1� cups heavy cream
4 fresh sage leaves, chopped, optional
� cup chopped fresh parsley
12 ounces rigatoni pasta, preferably multi-colored
1/3 cup flour seasoned with salt and pepper
� cup dry white wine
1 cup (4 ounces) crumbled Gorgonzola or blue cheese
� cup (2 ounces) grated fresh Parmesan cheese
2 tablespoons minced parsley for garnish
1. TO MARINATE THE CHICKEN: Lightly pound each chicken breast between 2 pieces
of plastic wrap. In a glass or porcelain dish, combine the lemon juice, 1
tablespoon of the oil and 1 teaspoon of the garlic and season with salt and
pepper to taste. Marinate the chicken in this mixture, covered, in the
refrigerator, for not more than 2 hours.
2. TO MAKE THE SAUCE: In a 2-quart saucepan over medium heat, heat 1 tablespoon
of olive oil. Add the onion and remaining teaspoon of garlic and cook stirring,
over low heat, for 5 minutes or until the onion is tender. Add the cream and
bring to a boil, add the sage and parsley and remove from the heat. Set aside
until later.
3. TO MAKE THE PASTA AND COOK THE CHICKEN: In a stock pot, bring 3 quarts of
salted water to a boil and cook the pasta for about 12 minutes or according to
directions on the box. Meanwhile remove the chicken from the marinade and pat
dry. Dip the chicken lightly in the seasoned flour on both sides. In a 12-inch
skillet over medium heat, heat the remaining 2 tablespoons of olive oil and cook
the chicken for about 5 minutes per side or until completely cooked through.
Remove the chicken to a plate and loosely cover with foil, keep warm. Add the
white wine to the skillet and boil, stirring with a wooden spoon until there are
only 2 tablespoons of liquid in the pan. Add the reserved cream mixture and
bring to a boil, add the Gorgonzola and Parmesan cheeses and bring to a simmer.
Remove from heat and season to taste with salt and pepper.
4. TO ASSEMBLE THE DISH: Drain the pasta and return it to the cooking pan, add
the sauce and toss until well combined. Divide the pasta between 4 dishes and
top each portion with chicken. Garnish the chicken with minced parsley and serve
immediately.
Makes 4 Servings
AUTHOR: Lori A |