Well, I can say I'm quite a culinary fur, and I've really been craving both pasta and chicken. So tonight, I'm hoping to make myself some Chicken Mangino. And, since it's such a great dish, thought I'd share it on here!
So, this is a pretty basic dish.
What you'll need;
Two pans (one for sauteing, one for frying)
Two chicken breasts (boneless, or de-boned)
Thyme
Basil
Salt/Pepper
Olive oil
Butter
About four cloves of Garlic
One onion (white)
Flour
Linguine (preferred, but can be any pasta to your liking.)
How-to:
(Note: I'm listing this based on how I cooked it, but ideally, you should have enough room on the stove-top to do both at the same time.)
First, take your saute pan and apply some olive oil to it, but not too much, and putting the heat to about a medium/high heat.
While the oil is coming to temperature, *Slice* your onion, and mince your garlic. Once the oil is up to temp, drop in the onion and garlic, and stir until the onion is just turning clear, but still has a crunch to it. Be sure to add some salt to help get the liquid out of the onion, so that it does not get too soggy. Once it gets to that point, add your pasta.
When you have the pasta in, stir until it is evenly coated in the oil, and then add your basil and thyme, and also more salt and some pepper. After a couple of minutes, taste the pasta, and if you need a bit more flavor, add in *two* Table Spoons of butter.
While that is still going, beat your two chicken breasts with a mallet (flat end, not the pointy one) until it is about a quarter inch thick.
By now, the pasta should be done, and just move that over onto the side, and prepare your frying pan, by putting it on the same burner, medium/high heat, and putting about a table spoon of butter on it, letting it melt and cover the base of the pan.
Taking one chicken breast at a time, cover both sides of the breast in all-purpose flour. Once ready, add a bit of minced garlic to the pan, then on top of that you place the chicken breast, and then adding some more garlic on top of that. Give it some time to brown up on the one side, then flip it over. You may need to add another table spoon of butter for the other side.
Once you believe it is done, slice open the breast and make sure it is cooked all the way through. You may add a top to the pan if needed.
Once the one breast is cooked through, plate it, and repeat with the other breast.
Once the second breast is done cooking, plate it with the first, and then you can plate the pasta with that, and it is all set to serve!
