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October 3, 2007 / Tony

Spicy Rubbed Chicken with Beurre Blanc over Linguine

So this is the recipe that I built this dish around:

Beurre Blanc, based on a recipe by Alton Brown

1/4 cup yellow onion, finely minced

2 garlic cloves, finely minced

8 oz wine

2 oz lemon juice

1 T heavy cream

12 T butter, cold and cut into 12 pieces

Salt and white pepper to taste

Combine the onions, garlic, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons. Add the cream to the reduction.  Once the liquid bubbles, reduce the heat to low.  Add the butter, one cube at a time, whisking first on the heat and then off the heat.  Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency.  Season with salt and white pepper.  Serve.

This dish was my first successful attempt at making beurre blanc.  I had tried before a couple of years ago but it turned out terribly.  The reason was that I used some cheap Sutter Home Reisling wine that was no good for drinking and certianly no good for cooking.  While reducing the wine in the recipe (I used the same one), the sauce literally turned blue.  Besides looking absolutely unappetizing, it tasted disgusting.  This time around I used a nice California Chardonnay and it turned out wonderfully.  It was wonderfully acidic and citrusy with the fullness of flavor and mouthfeel that only butter delivers.  Yet, to my surprise, it was not a heavy sauce.  It just had enough body to make it, well, saucy.  It was a nice pair with the spicy rubbed chicken as well as being atop the linguine.  Definitely something I’ll do again.  Here’s what I did:

Spicy Rubbed Chicken with Beurre Blanc over Linguine

Serves 4

4 boneless, skinless chicken breasts

1/2 cup spice mixture (don’t measure, just toss together salt, pepper, cayenne pepper, and paprika)

1 lb dried linguine

Buerre Blanc, recipe above

Rub chicken breasts generously with spice mixture.  Place in the refrigerator while you preheat the grill (or let them sit for about 45 mintues before cooking them in a pan with a bit of oil).  Meanwhile, heat a large pot of boiling, salted water for the pasta.  Grill chicken until cooked all the way through and then slice into strips.  Cook the pasta according to the package directions.  Divide the pasta amongst 4 plates and place a small amount of beurre blanc on the pasta.  Place the chicken from one breast atop each plate and then top each breast with more beurre blanc.  Garnish with some parsley and serve immediately. 

Here’s what it looks like:

img_1189.JPG

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