Recipes from Pilgrim's Kitchen

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Chicken With Cambozola Sauce over Fettuccine

2007 National Chicken Cooking Contest Finalist
Olga Esquivel-Holman, Wichita, KS

Ingredients: 4 boneless, skinless chicken breast halves 1 tablespoon plus 2 teaspoons olive oil, divided 1 teaspoon kosher salt, divided 1/4 teaspoon freshly ground pepper 2 tablespoons minced shallots 2 cloves garlic, chopped 1 package (8 oz.) cremini mushrooms, sliced 1/2 cup Chardonnay 1/2 package (16 oz.) fettuccine 3/4 cup heavy cream 4 ounces cambozola cheese, edge removed 1/2 teaspoon cornstarch 1 tablespoon chopped fresh sage, divided sage sprig Directions: Pound chicken to even thickness and drizzle with 1 teaspoon of the olive oil on both sides. Mix together 1/2 teaspoon of the salt and pepper; rub into both sides of chicken. In large nonstick frypan over medium high heat, place 1 tablespoon olive oil. Add chicken and saute until browned, about 5 minutes per side. Remove chicken to oven and keep warm. To same frypan, add shallots and garlic, stirring and cooking until soft. Add mushrooms and cook about 2 minutes more; then add wine, stirring to loosen brown bits in pan. Cook to reduce liquid to half. In large pot of boiling salted water, place fettuccine and cook until al dente. Drain and toss with 1 teaspoon olive oil. To wine-mushroom mixture, add cream. Break cambozola into pieces and add to sauce. Dissolve cornstarch in small amount of water and stir into mixture with remaining 1/2 teaspoon salt and half of chopped sage. Place fettuccine on platter and arrange chicken on top. Pour sauce over all and sprinkle with remaining chopped sage. Garnish with sage sprig. Makes 4 servings.