In The Kitchen: Chicken Tagilatelle with Mushroom & Brown Butter Sauce + Giveaway Winner Announced!

The winner of the Wasijiru Giveaway is: Empress! She says;

I wear my confidence like the soul of my ancestors. I am strong, confident, and full of pride in who I am as a woman, mother, fiance, and daughter, and friend.

Empress, please email me at nikole@themoptopmaven.com with your full name and address to claim your prize! Thank you to everyone who entered, as well as our sponsor Wasijiru! 
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Step away from your computer screen if you happen to be on a hard core diet. This recipe contains butter, more butter and honest to goodness heavy cream in large doses. - I made this dish for my mom and sister and it was gone before the sauce had time to cool off. This is a very simple dish to make that yields an authentic rich, creamy and intensely flavorful sauce. The key to brown butter sauce is making sure the butter is cooked long enough so that the moisture evaporates leaving a mass of flavor and richness that even the most finicky of eaters would appreciate. 

I found the recipe for this dish on some random Australian website. The directions were pretty vague so I winged it as I went along taking notes in case the recipe was a hit. Aside from it being a definite hit, this recipe is perfect for a quick, substantial weeknight meal. Prepping the ingredients to plating the dish took about 30-40 minutes. Not bad when you consider the yummy payoff! 

Chicken Tagilatelle w/Mushroom & Brown Butter Sauce [Adapted Loosely From Black Olive]

Ingredients: 

1 Large Portobello [or 2 regular] Mushroom/s [thinly sliced]

2 Large Chicken Breasts [chopped/uncooked]

1 Medium Brown Onion

1 Cup Dry White Wine 

1 box Tagliatelle pasta

1 Pint Heavy Cream

2 Large Garlic Cloves [crushed]

3 Teaspoons Fresh Thyme [finely chopped]

3 Teaspoons Fresh Basil [finely chopped]

3 Tablespoons Butter

1 Bunch of Italian Parsley [roughly chopped]

Directions: 

• Place a large pot of salted water on to boil.
• Chop onions and saute' them in a pan with the butter on medium heat. Add the crushed garlic and chicken, and cook until brown; this may take up to 10 minutes
• Add wine, then bring to a boil. Once boiling, add the mushrooms, then season to taste with salt, ground black pepper, and fresh herbs. Cook until the liquid is reduced in half; this may take about 5-10 minutes. 
• Once the reduction is made, add cream as well as parsley and cook on medium-high heat until the mixture reduces in half again and resembles a thick, creamy sauce; this may take anywhere from 10-15 minutes.
• Meanwhile, place the pasta into the boiling water and stir until it floats freely. Cook for approximately seven minutes, or until al dente, then drain.
• Add the drained pasta and stir through until coated evenly

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