Chicken Oysters with Penne in Lemon Rosemary Sauce
Serves: 2
Prep Time: inutes
Cook Time: inutes
Total Time: inutes
Chicken breast is often the go-to in pasta recipes, but chicken oysters are actually the perfect accompaniment to this rustic dish. These small cuts of dark meat are so tender and flavorful, adding a layer of savory complexity to the aromatic cream sauce, enlivened with fresh rosemary and bright citrus.
Serving Suggestion: Chicken Breasts or Thighs can be substituted for the Oysters.
Ingredients
- 6 - 8 Bell & Evans Chicken Oysters or 1 traypack of Chicken Breasts, cut into chunks
- 4 oz. Penne pasta
- 1 TB Olive oil
- 5 oz. Baby portabella mushrooms, sliced
- 1 Shallot, chopped finely
- 1/2 cup Dry white wine or Bell & Evans Chicken Bone Broth
- 1 cup Heavy cream
- 2 TB Fresh lemon juice
- 1 TB Lemon zest
- 1 TB Fresh rosemary, chopped
- Kosher salt and ground pepper, to taste
Preparation
- Cook penne according to package instructions, drain and set aside.
- Meanwhile, in a large skillet on medium-high, heat olive oil. Add chicken oysters and saute for 3 minutes on each side. Drain excess fat from the pan, then return the chicken oysters to the heat.
- Add mushrooms and shallot to pan and cook, stirring occasionally, 3 to 4 minutes. When chicken and mushrooms are browned, add wine or stock and deglaze pan. Bring to a boil.
- Add cream, lemon zest, juice and rosemary, stirring occasionally with a wooden spoon for about 8 to 10 minutes, until the sauce has thickened.
Possibly the best dish I’ve made in year, this is beyond delicious! I added the lemon zest and fresh lemon juice to the boiling sauce, along with the rosemary. What an absolute delicacy!
Very simple recipe and an absolutely delicious The oysters are fantastic tender pieces of meat perfect for this recipe.