Saturday, June 30, 2012

Spicy Rubbed Chicken Breast with Beurre Blanc Over Linguine





I have searched the internet over for a good beurre blanc sauce recipe. Last summer, I had chicken with beurre blanc at a restaurant and fell in love. It has a tangy, buttery goodness to it that just personifies good french cooking. 

Until I found the right recipe, every time I'd tried to make beurre blanc, a French wine/butter sauce, I failed miserably and the sauce separated. (I found that the secret is having cold butter and whisking it constantly!)

I found the best and easiest recipe for beurre blanc on a blog called Busy Nothings, and actually ended up using the entire recipe, which included chicken and pasta. I think this may be one of my favorite dinners. The beurre blanc balances out the spiciness of the rub on the chicken and elevates the pasta dish to an entirely new level. It almost has a cajun flavor to it. (And I bet it'd be really great with a good piece of fish, too!)



Beurre Blanc, based on a recipe by Alton Brown

 Ingredients:
1/4 cup yellow onion, finely minced
2 garlic cloves, finely minced
1 cup white wine, like a sauvignon blanc
1/4 cup lemon juice
1 T heavy cream
12 T butter, cold and cut into 12 pieces
Salt and white pepper to taste

Directions:  
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.
Spicy Rubbed Chicken with Beurre Blanc over Linguine
(Serves 4)

Ingredients: 
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

Directions:  
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. 

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