Simple Way to Make Speedy Braised Chicken,  Andouille Mushroom Cream Sauce served over Orecchiette Pasta

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The ingredients needed to make Braised Chicken,  Andouille Mushroom Cream Sauce served over Orecchiette Pasta:

1. Get 2 ounces egg
2. Get 2 ounces milk
3. Get 6 each- 3 ounce chicken breast pieces
4. Make ready 1 cup flour
5. Take 1/4 teaspoon each of salt,pepper,garlic,sage and Cajun seasoning
6. Get 2 ounces oil
7. Prepare 1 Pound pasta, fresh (We used Orecchiette pasta….your choice:)
8. Make ready 2 ounces butter
9. Take 2 ounces flour
10. Make ready 1 quart chicken stock
11. Prepare 1/4 teaspoon thyme
12. Take 1/4 teaspoon sage
13. Take 8 fluid ounces heavy cream or half and half
14. Take 2 teaspoons Crystal hot sauce
15. Prepare 1 teaspoon Worcestershire sauce
16. Take 1/2 teaspoon salt
17. Take 1/4 teaspoon black pepper
18. Make ready 3 ounces andouille sausage, sliced
19. Prepare 4 ounces sliced mushrooms – sliced
20. Prepare 1/2 pint cherry tomatoes- diced – diced or quartered
21. Prepare 4 each scallions- whites only – finely chopped
22. Prepare 2 tablespoons parsley, chopped – add to finish
23. Make ready 1/4 cup scallion greens – add to finish

Once the orecchiette is cooked all the way through, strain it and drizzle some olive oil over it, stirring it a bit in the strainer, to help keep the pasta from getting stuck to each other. Pour the orecchiette into a large bowl and add the lemon sauce and chicken, garnish with the grated Parmesan, Romano, or Asiago cheese and the remaining. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Lawwwwd, now that I think about it, I dropped some real cash over there.

Instructions to make Braised Chicken,  Andouille Mushroom Cream Sauce served over Orecchiette Pasta:

1. Cook off the pasta per the directions and set aside.
2. Mix the egg and milk together to make an egg wash.
3. Dip the chicken into the egg wash and coat with the seasoned flour.
4. Place the 2 ounces of oil in a large saute pan and brown the chicken take out and reserve for later.
5. Melt the butter in a saucepan and add the flour and cook to make a blond roux 3 minutes on moderate heat.
6. Gradually add the stock to the roux, stirring constantly with a whisk to prevent lumps.
7. Bring to a boil and reduce to a simmer. Add the cream the Crystal hot sauce and Worcestershire sauce.
8. Simmer approximately 20 minutes.
9. Saute sliced andouille sausage,mushrooms, finely dice scallions and garlic for 2 minutes then add the diced tomatoes and saute for an additional 2 minutes. - Season with thyme,sage salt, pepper.
10. Add the chicken and the sauce to the sauteed ingredients and simmer for 15 minutes. adjust seasonings as desired.
11. Take out the chicken and toss the pasta with the sauce and the parsley and scallion greens.

Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Lawwwwd, now that I think about it, I dropped some real cash over there. Add thyme leaves, turmeric, oregano, salt, pepper, red pepper flakes; stir together and then stir in the wine and diced tomatoes. Nestle the flour coated chicken pieces down into the sauce. DIRECTIONS Place chicken pieces in a medium bowl, sprinkle the cajun seasoning over and toss to coat.

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