Biltmore Estate Chicken

Total Time: 2 hrs 20 mins Preparation Time: 2 hrs Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 6 tablespoons fresh lemon juice
• 1/4 cup olive oil
• 2 teaspoons minced garlic
• salt and pepper (to season)
• 1/4 cup chopped onion
• 1 1/2 cups heavy cream
• 4 fresh sage leaves (optional, i don't use them)
• 1/4 cup chopped fresh parsley
• 12 ounces rigatoni pasta
• 1/3 cup flour
• 1/4 cup dry wine or 1/4 cup apple juice
• 1 cup crumbled gorgonzola
• 1/2 cup fresh grated parmesan cheese
• 2 tablespoons minced parsley (to garnish)

Recipe

• 1 pound the chicken out till evenly flattened.
• 2 marinate the chicken in the lemon juice, 1 t olive oil, 1 t garlic, and salt and pepper for no more than 2 hours in a glass or ceramic dish.
• 3 to make the sauce.
• 4 sauté the onions and remaining garlic(i use more)in 1t oil till tender.
• 5 add the cream and bring to a boil, add the sage and parsley and remove from heat.
• 6 boil the pasta in salted water till done and set aside to completely drain.
• 7 remove the chicken from the marinade and shake off the excess oil.
• 8 dip in the flour that has been seasoned with salt and pepper, coating both sides.
• 9 fry in the remaining olive oil; browning both sides and cooking approx 5 minutes per side or till juices run clear and it is cooked through.
• 10 remove the chicken to a plate and in the hot pan add the apple juice or wine and cook till approx 2 t of liquid remain.
• 11 add the cream mixture and bring to a boil.
• 12 then add the cheeses and bring to a simmer seasoning with salt and pepper to taste.
• 13 mix half of the sauce in a large bowl with the drained noodles.
• 14 place the noodles evenly on 4 plates top each with a chicken breast and drizzle the remaining sauce evenly over the 4 chicken breasts.
• 15 garnish with parsley.