Years ago while working at a restaurant, I had the pleasure of trying this fabulous dish called Chicken Orrechiette. It was a fabulous blend of sauteed chicken breast, chicken sausage in a buttery sauce with spinach, pine nuts and parmesan cheese all up on top. Boy oh boy, was it super delicious. I attempted to recreate it years later and was thrilled to remember the taste of the dish as I enjoyed my own version. Nowadays, I long for that buttery sauce up on top some chicken and veggies minus the pasta. I chose to substitute hearty mushrooms for the pasta, and I find the dish is even better this way. I think Sally Fallon would be proud, since this dish is swimming in butter. (which is why it is so dang good!!) I am pretty sure this one’s a winner winner chicken dinner!!
Sauteed Chicken, Spinach and Mushrooms in a Butter Sage Sauce
Serves 4
2 whole pastured chicken breasts, pounded to 1/2 inch thickness, cut into 1 inch pieces
2 bunches organic fresh spinach, rinsed well and rough chopped
16 oz. mushrooms, sliced
chicken stock (preferably homemade)
3-4 cloves garlic, minced
12 tablespoons organic pastured butter
16 fresh sage leaves
Juice of 1 organic lemon
1/2 cup or more grated parmesan (preferably made from raw milk/ grass fed)
salt and pepper to taste
Pine nuts, toasted (optional)
1. In a chef’s pan or skillet heat 4 tablespoons of butter over medium heat, when melted add the mushrooms and saute on low for 10 minutes. Add chicken stock to the mushrooms if they start to dry out a bit.
2. While the mushrooms are cooking in a small saucepan, melt the remaining 8 tablespoons butter. Once melted add the sage and the lemon juice, bring to a simmer and remove from heat. Let sit while finishing the rest of the dish.
3. Add the chicken pieces to the pan and saute along with the mushrooms until no longer pink. Add some chicken stock to the pan as needed. Add the minced garlic.
4. Add about 1/2 cup more of stock to the pan, turn up the heat to medium high. Add the spinach and cook until it is wilted. 2-3 minutes. Make sure all of the cooking liquid has cooked off.
5. Toss the chicken, mushrooms and spinach mixture with the butter sauce and serve. Top with parmesan cheese and pine nuts. If you prefer, serve this over some rice pasta or buckwheat pasta.
This post contributed to the Hearth and Soul Blog Hop.
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Oh! Hi Lydie! You had me at butter sage sauce! You also reminded me that my mom, who is away at the moment told me I could harvest her herb garden for her while she is in France, and she has two different kinds of amazing sage. Thanks so much for sharing this lovely healthy recipe on the hearth and soul hop this week! Hugs! Alex@amoderatelife
I’m so excited to see your recipe because I’m absolutely crazy for sage at the moment, and have been sticking it into everything that I cook. Thanks for linking up with the Hearth and Soul hop.
mmmm…loooove these flavors! Butter and sage are one of my favorite luxury combos….and this sounds like an amazing meal! Thanks for bringing it to the hearth and soul hop this week
Alex!!! Sounds like a plan to use that amazing fresh sage!!!!
Butter!! Is it me, or is sage a fabulous fall fav?!!
Thanks Girli!! It’s yummy alright!!
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