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Braised Chicken,  Andouille Mushroom Cream Sauce served over Orecchiette Pasta
Braised Chicken,  Andouille Mushroom Cream Sauce served over Orecchiette Pasta

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We hope you got benefit from reading it, now let’s go back to braised chicken,  andouille mushroom cream sauce served over orecchiette pasta recipe. You can cook braised chicken,  andouille mushroom cream sauce served over orecchiette pasta using 23 ingredients and 11 steps. Here is how you do that.

The ingredients needed to make Braised Chicken,  Andouille Mushroom Cream Sauce served over Orecchiette Pasta:
  1. Take 2 ounces egg
  2. Get 2 ounces milk
  3. Provide 6 each- 3 ounce chicken breast pieces
  4. Use 1 cup flour
  5. Get 1/4 teaspoon each of salt,pepper,garlic,sage and Cajun seasoning
  6. You need 2 ounces oil
  7. Take 1 Pound pasta, fresh (We used Orecchiette pasta….your choice:)
  8. Use 2 ounces butter
  9. Take 2 ounces flour
  10. Prepare 1 quart chicken stock
  11. Provide 1/4 teaspoon thyme
  12. You need 1/4 teaspoon sage
  13. Get 8 fluid ounces heavy cream or half and half
  14. Prepare 2 teaspoons Crystal hot sauce
  15. You need 1 teaspoon Worcestershire sauce
  16. Get 1/2 teaspoon salt
  17. You need 1/4 teaspoon black pepper
  18. Use 3 ounces andouille sausage, sliced
  19. Provide 4 ounces sliced mushrooms – sliced
  20. Take 1/2 pint cherry tomatoes- diced – diced or quartered
  21. Use 4 each scallions- whites only – finely chopped
  22. Prepare 2 tablespoons parsley, chopped – add to finish
  23. Use 1/4 cup scallion greens – add to finish
Instructions to make Braised Chicken,  Andouille Mushroom Cream Sauce served over Orecchiette Pasta:
  1. Cook off the pasta per the directions and set aside.
  2. Mix the egg and milk together to make an egg wash.
  3. Dip the chicken into the egg wash and coat with the seasoned flour.
  4. Place the 2 ounces of oil in a large saute pan and brown the chicken take out and reserve for later.
  5. Melt the butter in a saucepan and add the flour and cook to make a blond roux 3 minutes on moderate heat.
  6. Gradually add the stock to the roux, stirring constantly with a whisk to prevent lumps.
  7. Bring to a boil and reduce to a simmer. Add the cream the Crystal hot sauce and Worcestershire sauce.
  8. Simmer approximately 20 minutes.
  9. Saute sliced andouille sausage,mushrooms, finely dice scallions and garlic for 2 minutes then add the diced tomatoes and saute for an additional 2 minutes. - Season with thyme,sage salt, pepper.
  10. Add the chicken and the sauce to the sauteed ingredients and simmer for 15 minutes. adjust seasonings as desired.
  11. Take out the chicken and toss the pasta with the sauce and the parsley and scallion greens.

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