This is a pretty decadent dinner, but sometimes we need a little comfort (and a lot of cream). "Melt in Your Mouth" Chicken is topped with seasoned mayonnaise and baked to make it juicy and flavorful. Creamy Lemon and Chive Farfalle is surprisingly light - with the gentle flavors of white wine, shallot, lemon, and chives.
Just a few simple ingredients are needed to make this chicken dish: mayo, seasoning salt, garlic powder, black pepper, and Parmesan cheese.
Three steps: combine the ingredients, spread over the chicken, and bake!
The spread will make a little crust on top of the chicken, while keeping it moist and infusing it with flavor.
The ingredients for the pasta: cream, chives, and lemon juice form the base of the sauce along with shallots (sauteed in olive oil and white wine), and lemon zest and Parmesan finish it out.
The result is creamy but light, with bright pops from the lemon and chives, and depth from the wine and shallots.
Melt in Your Mouth Chicken
adapted from Food.com
4 boneless chicken breasts
3/4 cup mayonnaise
1/2 cup freshly grated Parmesan cheese
3/4 tsp seasoning salt
1/4 tsp ground black pepper
3/4 tsp garlic powder
Heat oven to 375 degrees F. Place chicken in a baking dish. Mix together remaining ingredients, spread over chicken breasts. Bake for 45 minutes.
Creamy Lemon and Chive Farfalle
adapted from Simply Scratch
1 lb Farfalle pasta
2 small or 1 medium shallot, minced
1 tbsp EVOO
2 tsp flour
1/2 cup dry white wine
1 cup heavy cream
1/4 cup fresh chives, chopped
1 tbsp lemon juice, freshly squeezed
1/2 tsp salt
1/2 tsp black pepper
1 tsp lemon zest
1/2 cup grated Parmesan cheese
Prepare the pasta according to package directions, reserving 1 cup of pasta water.
Meanwhile, sauté the shallots in olive oil over medium heat for 3-4 minutes. Once the shallots have softened, sprinkle with flour and cook for one minute. Stir in white wine until flour is dissolved and bring to a simmer, allow the alcohol to cook off slightly.
Reduce heat to medium-low and add heavy cream, chives, lemon juice, salt and pepper. Toss in the cooked pasta. Add the lemon zest and Parmesan and toss. Thin out with a little of the reserved pasta water, if needed.