Chicken and Fettucine with Bordelaise Sauce

Since we have been out of town and last week I was blessed with the lovely stomach virus, we haven't been cooking much nor have we had much food in our fridge, but today I managed to locate 2 lonely chicken breast, a half box of fettuccine, frozen broccoli and a few other ingredients in order to concoct this yummy and quite gourmet little meal, and it was just enough for the 2 of us. I received an Emeril's cookbook as a wedding gift and this is a spinoff of his Spaghetti Bordelaise so I guess we should rename this recipe Cheri's Fettucine Bordelaise (so I did). I swapped out a few ingredients for ones we had around but its pretty much the same idea.

Cook Time: 40 Minutes
Yields: 2 Servings


INGREDIENTS:

• 1/2 Onion (finely chopped)
• 3 Cloves Garlic (minced)
• 6 TBSP unsalted Butter
• 2 TBSP EVOO
• 1 TBSP Dried Parsley
• 1 TBSP Dried Chives (or fresh if you have them)
• 1/4 Lemon (Juiced)
• 1 TBSP Worcestershire Sauce
• 1 Dash Hot Sauce to Taste
• Salt and Pepper to Taste
• 1 Splash Chicken Broth
• 2 Boneless Skinless Chicken Breasts
• 1 Egg
• 1/2 Cup Bread Crumbs

PREPARATION:

Preheat oven to 375 degrees.

Salt and pepper the chicken breast, dip in egg, and coat with italian bread crumb. Put in a greased baking dish and cook for about 30 minutes or until the meat registers 180 degrees in the middle.

Heat the butter and EVOO in a sauce pan over Med-High heat, when it starts to foam add the garlic and cook for 30 seconds or until fragrant. Add Onions, Parsley, Chives, Worcestershire sauce, chicken broth, lemon juice, and hot sauce and simmer for 20 minutes.

While the sauce simmers, boil a pot of salted water and add your fettucine. Cook 9 minutes or until just shy of al dente (a little bite to it). Drain and pour half of the bordelaise sauce but keep the rest to pour over your chicken or to add to the pasta before serving.

TO SERVE:

Put a spoonfull of pasta on the plate,  top with a chicken breast and then pour the sauce over top of everything. Serve with your favorite side item.

SOME HELPFUL TIPS:

• I like the sauce more smooth so I took a hand blender and whipped it around for a few minutes. 
• We have a meat fork thermometer what tells us when different meats are cooked to eliminate guessing.
• If the sauce is too thin you can add a gravy thickener until you get the desired consistency.