2 tablespoons Extra Virgin Olive Oil
2 tablespoons butter
4 chicken cutlets (pounded to about 1/2 inch in thickness)
1/3 cup flour
2 tablespoons grated Parmesan cheese
1/2 cup sliced mushrooms ( or 1-4ounce can stems and pieces)
1/4 cup Pinot Grigio wine ( or your favorite white wine)
2/3 cup heavy cream (or evaporated milk)
a pinch of Kosher salt
a pinch of black pepper
1/8 teaspoon crushed red pepper flakes
1/4 teaspoon tarragon
6 ounces Angel Hair pasta, cooked and drained
Mix together the flour, salt, pepper and grated Parmesan cheese. Rinse chicken pieces in water. Dredge them thoroughly in the flour mixture until well coated.
Heat olive oil and 2 tablespoons of butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.
Add the white wine and mushrooms to the pan. Use a spatula to scrape up browned bits. Reduce the sauce by half. Whisk in the cream or evaporated milk, kosher salt, black pepper, red pepper flakes and tarragon. Heat until sauce thickens to a creamy consistency. Serve chicken and sauce over angel hair pasta.
Some thick cut garlic toast and a salad completes this meal.
The Old Guy