Recipe of Quick Braised Chicken,  Andouille Mushroom Cream Sauce served over Orecchiette Pasta

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, braised chicken,  andouille mushroom cream sauce served over orecchiette pasta. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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To begin with this particular recipe, we have to prepare a few components. You can cook braised chicken,  andouille mushroom cream sauce served over orecchiette pasta using 23 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Braised Chicken,  Andouille Mushroom Cream Sauce served over Orecchiette Pasta:

1. Get 2 ounces egg
2. Get 2 ounces milk
3. Prepare 6 each- 3 ounce chicken breast pieces
4. Take 1 cup flour
5. Get 1/4 teaspoon each of salt,pepper,garlic,sage and Cajun seasoning
6. Take 2 ounces oil
7. Make ready 1 Pound pasta, fresh (We used Orecchiette pasta….your choice:)
8. Get 2 ounces butter
9. Take 2 ounces flour
10. Make ready 1 quart chicken stock
11. Take 1/4 teaspoon thyme
12. Make ready 1/4 teaspoon sage
13. Prepare 8 fluid ounces heavy cream or half and half
14. Prepare 2 teaspoons Crystal hot sauce
15. Take 1 teaspoon Worcestershire sauce
16. Make ready 1/2 teaspoon salt
17. Make ready 1/4 teaspoon black pepper
18. Prepare 3 ounces andouille sausage, sliced
19. Prepare 4 ounces sliced mushrooms – sliced
20. Take 1/2 pint cherry tomatoes- diced – diced or quartered
21. Prepare 4 each scallions- whites only – finely chopped
22. Take 2 tablespoons parsley, chopped – add to finish
23. Prepare 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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