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!!
- 2 whole pastured boneless chicken breasts or 1 lb thigh meat, pounded to ½ inch thickness, cut into 1 inch pieces OR 1 lb good quality pastured chicken sausage
- 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
- ½ cup or more grated Parmesan (preferably made from raw milk/ grass fed)
- Salt and pepper to taste
- Pine nuts, toasted (optional)
- 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.
- 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.
- Add the chicken pieces or sausage 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.
- Add about ½ 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.
- 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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