Over the holidays we had a staff party and I had to cook for a dozen people. This recipe was perfect to double and I was able to cook it slowly so that I could get ready for the party and not feel rushed. I love this kind of meal because it’s satisfying and practically a complete meal in one dish. I served this with roasted green beans and dinner rolls.
Whiskey Chicken with Penne
1 lb chicken tenders, skinless
4 T EVOO
2 T butter
1 1/2 lb baby portabella (or other) mushrooms, sliced
1 medium onion, peeled and sliced
1 cup dry white wine
3/4 cup whiskey
1/2 cup chicken broth
1 cup heavy cream
1 tsp Tarragon
Salt & Pepper
12 oz. *penne pasta, cooked al dente
Preheat oven to 375*. Spread mushrooms on a baking sheet and drizzle with 2 T EVOO, salt & pepper. Roast for 20 minutes, or until golden brown. (I did this a day or two ahead and then stored them in an airtight container in the fridge.)
In a large skillet heat 2 T butter and EVOO each over medium heat. Add chicken and brown on both sides. Transfer chicken to a plate and cover to keep warm.
Add onion to the skillet and cook for 2 or 3 minutes; until translucent. Pour in wine and whiskey, bring the liquid to a boil and let it bubble for a few minutes. Add the broth. Let mixture continue at a soft boil for a few minutes until the smell of whiskey is not quite as strong.
Return the chicken to the pan, reduce heat to low and simmer for 20 -25 minutes.
Stir in cream. Add the mushrooms, tarragon, and salt & pepper to taste. Simmer until the sauce thickens. If the sauce gets too thick you can add more broth or some pasta water to desired consistency.
Toss with cooked pasta (*bowtie would also go great with this dish, or any other thick pasta) and top with parmesan cheese.