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Bonnie's Chicken, Mushroom & Pappardelle

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Ingredients
  

  • 1 lb pappardelle pasta
  • 2 tbsp butter
  • 1 lb mushrooms quartered
  • ½ cup dry red wine
  • 2 lb chicken breast cut into bite-sized pieces
  • ½ cup all-purpose flour
  • 1 tsp salt kosher
  • pepper fresh ground
  • 2 tbsp butter
  • 2 tbsp olive oil extra virgin
  • 4 oz pancetta or bacon diced
  • 1 red onion diced
  • ½ lb fennel bulb cut into strips
  • 3 tsp garlic minced
  • ½ cup dry red wine
  • 1 tbsp sage leaves minced
  • 2 tbsp balsamic vinegar
  • 1/2 cup parmesan cheese grated
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 325˚F
  • Heat the butter in a large skillet over medium-high heat. Add mushrooms. Sauté until soften and they give off liquid. Stir until liquid evaporates
  • Stir in ½ cup of dry red wine. When wine is almost evaporated, remove from heat and set aside in a bowl. Wipe out pan.
  • Combine Dredge ingredients and dredge chicken.
  • Brown chicken in 2T butter and 2T olive oil in batches. Remove the chicken and set aside.
  • Sauté the pancetta or bacon unit browned. Add the onion, fennel and cook until onion softens and the fennel begins to brown. Stir in garlic and cook for 3 more minutes.
  • Increase to high and stir in wine and sage. Cook for two minutes
  • Return the mushrooms and the chicken to the pan and cover tightly. Place into oven for 40 minutes.
  • Remove from oven and stir in balsamic vinegar.
  • Cook the pappardelle according to the package instructions. Drain and serve immediately with chicken and mushroom sauce.