Preheat the oven to 400°F.
Heat an ovenproof sauté pan over high heat. Add the olive
oil and heat for 1 minute. Season the chicken with salt and
pepper and add to the pan, skin side down. Cook for 3 to 4
minutes until golden brown. Turn and transfer to the oven.
Bake until the internal temperature reaches 155° F (meat will
be firm and the juices will run clear when poked with a
fork).
While the chicken is cooking, cook the pasta according to
the package directions. When cooked, drain and toss with a
little olive oil. Set aside.
Transfer the chicken to a plate and cover to keep warm.
Pour off most of the oil that has accumulated in the pan
leaving a small amount to cook the mushrooms. Set over high
heat and add the mushrooms. Cook for 2 to 3 minutes until they
begin to turn brown. Add the shallots and garlic and cook for
one minute. Add the brandy and scrape the sides and bottom
with a spoon to deglaze the pan. Add the wine and cook for 3
to 4 minutes until reduced by half. Add the chicken stock and
the cream and bring to a boil. Cook for 3 to 5 minutes until a
thick consistency is reached. Remove from the heat. Add the
prosciutto, sun-dried tomatoes and basil. Season to taste with
salt and pepper. Add the pasta to the vegetables and toss to
coat evenly. Arrange the chicken breasts on four plates and
place the pasta and vegetables next to the chicken. Enjoy
with Simi
Sonoma County Chardonnay or Simi
Reserve Russian River Reserve Chardonnay
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