CHICKEN ALLA BOSCAIOLA

Steps:

• Prep Time: 30 mins
• Cook Time: 30 mins
• Total Time: 1 hour
• Yield: 4 servings
• In a large sauté pan over medium high heat, combine 1 tablespoon each of olive oil and butter until melted and frothy.
• Working in two batches, add in chicken and brown on all sides, about 3-4 minutes per batch. Do not over cook. Remove chicken to a flat plate to cool and stop the cooking process.
• Place the bacon in the same pan and cook until it is crispy. Remove to paper towels, chop and reserve.
• Drain off all bacon fat but reserve two tablespoons,half of which gets used in next step.
• Put one tablespoon of bacon fat and one tablespoon of butter in the same pan and sauté mushrooms for 2-3 minutes or until they just start to give up their liquid. Remove from pan and set aside along with all of the pan drippings.
• Add the second tablespoon of bacon fat and butter back into the pan and sauté onions and garlic until the onions are translucent, about 3-4 minutes.
• Add mushrooms and their liquid back into the pan with the onions, add the sherry and cook for one minute scraping any bits from the bottom.
• Add in cream, sour cream, salt, pepper, oregano, basil, parsley and parmesan cheese. As mixture starts to bubble, reduce heat to medium and simmer 2 more minutes. The mixture will begin to thicken.
• Cook fettuccini according to package directions. When draining reserve one cup of pasta water.
• Add cooked chicken and bacon back to sauce and stir.
• Add cooked fettuccini and cook over low to medium heat for 1-2 minutes to blend flavors. If the dish is too thick, add a little pasta water until desired consistency is achieved.
• Serve with fresh parsley sprinkled over individual servings.