Creamy Chicken and Caramelized Onion Pappardelle
1 hour 10 min
- Creamy White Wine and Caramelized Onion Sauce:
- 1/3 cup butter, divided
- 2 tbsp olive oil
- 3 lb cooking onions, sliced
- 1/2 tsp each salt and pepper, divided
- 1/4 tsp granulated sugar
- 1 tbsp finely chopped fresh thyme
- 2 cups dry white wine
- 2 cups chicken broth
- 2 cups heavy whipping cream (35%)
- Grilled Chicken:
- 12 chicken breasts
- 1/4 cup oil
- 1 tbsp Dijon mustard
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tsp each salt and pepper
- 2 lb pappardelle
- 3 cups Gouda cheese, shredded
- 1/4 cup finely chopped fresh chives
- 1/4 cup finely chopped fresh tarragon
- 1/4 cup finely chopped fresh parsley
Creamy White Wine and Caramelized Onion Sauce: Heat half of the butter, and oil in large heavy-bottom pan set over medium-low heat; cook onions, half of the salt and pepper, and sugar, stirring regularly, for about 45 minutes or until onions are dark golden brown color and caramelized. Let cool; cover and refrigerate for up to 3 days.
Melt remaining butter in large skillet set over medium heat; stir in caramelized onions and thyme. Add white wine; bring to boil. Cook for about 5 minutes or until reduced by half. Add chicken broth and cream. Bring to boil; cook for 5 minutes. Season with remaining salt and pepper. Let cool; cover and refrigerate for up to 2 days.
Grilled Chicken: Toss together chicken, oil, mustard, lemon zest, lemon juice, honey, garlic, salt and pepper. Let marinate, refrigerated, for up to 4 hours.
Assembly (for each order): Preheat grill to medium-high heat; grill 1 marinated chicken breast for 5 to 7 minutes per side or until cooked through.
Meanwhile, cook 7 oz pasta to order. In small skillet set over medium heat, bring 1/3 to 1/2 cup (3.5 oz) sauce to simmer. Add pasta; toss with 2 tbsp pasta water (1 oz) until well coated. Toss in 1/4 cup (.75 oz) shredded cheese, and pinch each chives, tarragon and parsley. Transfer to plate and top with grilled chicken breast.
Tip: Alternatively, cook pasta until al dente before service and save pasta water. Toss lightly in oil and spread over large baking sheet.
Tip: Alternatively, grill chicken just before service and keep warm during service.