Talk about a crowd-pleaser. This dish involves roasting tomatoes, which is perfect for when they’re out of season. It also creates a light sauce, and a shower of fresh basil at the end brings bright, clean flavors.
Ingredients
- ¼ cup olive oil, divided
- 4 small chicken breasts
- Kosher salt and fresh-ground black pepper, to taste
- 1 small yellow onion, sliced into thin strips
- 2 teaspoons grainy mustard
- 1 tablespoon brandy or Cognac
- 1 pint cherry or grape tomatoes, halved
- 4 ounces fresh wild mushrooms, coarsely chopped
- ¼ cup fine-grated Parmigiano-Reggiano
- 2 tablespoons chiffonade basil ribbons
Directions
Heat oven to 375°F
Warm 1 tablespoon oil in large skillet over medium-high heat. Season chicken with salt and pepper, and add to skillet. Brown both sides of breasts, and transfer chicken to cutting board. Reduce heat to medium.
Add 1 tablespoon oil to skillet. Add onions, and stir to coat. Spread in even layer and allow to caramelize, stirring and spreading into even layer occasionally.
While onions caramelize, whisk mustard, brandy/Cognac and remaining 2 tablespoons oil in small bowl. Cut chicken into bite-size pieces, and toss with tomatoes, mushrooms, mustard mixture and salt. Spread onto baking sheet. Bake until chicken is cooked through and tomatoes are puckered, but not dry, about 15 minutes.
Meanwhile, bring well-salted pot of water to boil. Cook fettuccine until al dente. Reserve ½ cup pasta water, and drain pasta.
Caramelized onions, roasted chicken and pasta should be done around the same time. Combine them in skillet, and toss over medium-low heat. Add Parmigiano-Reggiano, and toss. Season with salt and pepper, to taste. Sprinkle basil on top just before serving. Serves 4.
