After rave reviews from numerous friends, I finally got the recipe for garlic chicken out of the San Juan Classics II cookbook. My only complaint is that it was really salty so next time I will use 1/4 t. of salt rather than the 1 t. it called for. Maybe I used a salty chicken broth or something...
4 boneless/skinless chicken breasts
salt and pepper
4 1/2 T Dijon mustard
3 1/2 T butter
8 cloves of garlic, minced
1/2 c. chicken stock
1 16oz. package bow-tie pasta
1 1/2 T butter
2 T finely chopped parsley
1 1/2 t finely chopped basil
1 c. heavy cream
1/4 t. salt (modified from original recipe)
1/3 c. grated Parmesan cheese
1. Pound chicken breasts to 1/4" thick. Lightly salt and pepper chicken. Coat with dijon mustard and set aside for 10 min.
2. Cook pasta al dente, according to package directions.
3. Preheat oven to 350. Over medium-high heat, melt 2 1/2 T butter. Cook chicken until browned on all sides (doesn't have to be cooked through). Transfer chicken to an oven-proof pan and bake for 10min.
4. In the chicken skillet, melt 1 T. Butter over medium heat. Saute garlic for 2 min but do not brown. Add stock and simmer until reduced by half.
5. Drain pasta and add 1 1/2 T butter, 1 1/2 T parsley and basil to the pot. Cover to keep warm.
6. Add cream, parsley, salt and pepper to chicken stock. Stirring frequently, simmer to reduce until sauce coats the back of a spoon.
7. Transfer pasta to platter, sprinkle with Parmesan, place chicken on top of pasta and spoon on sauce.