Pan-Fried Chicken, Fettucine and Tomato and Sage Wine Sauce

After testing the Rouxbe Cooking School cooking sessions and edible exercises, I was inspired to improve my pan frying and pasta making techniques and decided to make pan-fried chicken with a light sage and white wine sauce.

With new information and technique about pan and fat temperature, the pan-fried chicken breast was very juicy and had a nice crust. With proper cooking of the fettucine, the light wine sauce and parmesean clung to the fettucine and the sage and tomato brought a light flavor to the pasta.

Pan-Fried Chicken Thighs
Adapted from Bon Appetit June 2011

  • 3 skinless, boneless chicken thighs
  • kosher salt
  • freshly ground black pepper
  • 1/4 cup flour
  • 1 tablespoon vegetable oil

Season chicken liberally with salt and pepper. Dredge thighs in flour. Heat oil in a skillet over high heat until hot but not smoking.

Nestle chicken in skillet, skin side down, and cook 3 minutes.Do not move chicken around to ensure even heat.

Flip chicken and cook for an additional 3 minutes more. Transfer chicken to a plate and allow to rest 5 minutes before serving.

Seasoned skinless chicken thighs

After dredging in flour, pan fry the chicken thighs in a bit of oil

Adapted from Mario Batali and Le Petit Pierogi

  • 2 tbsp butter
  • Splash to about 1/4 cup of white wine
  • 4 fresh sage leaf, minced
  • salt
  • pepper
  • 1 roma tomato
  • 1 small onion

In a small saucepan melt butter and add onion to saute. Add tomato and sage over medium-low heat. Let simmer for a minute or two. Add your wine and continue to whisk vigorously until the wine is absorbed and the mixture becomes very thick.  Add a little salt and pepper to taste.

Sage, onion, tomato bits and the white wine sauce surrounds the fettucine

Sprinkle grated parmesean cheese on the fettucine

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