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Chicken Oysters with Penne in Lemon Rosemary Sauce

Serves: 2
Prep Time: inutes
Cook Time: inutes
Total Time: inutes

Chicken breast is often the go-to in pasta recipes, but chicken oysters are actually the perfect accompaniment to this rustic dish. These small cuts of dark meat are so tender and flavorful, adding a layer of savory complexity to the aromatic cream sauce, enlivened with fresh rosemary and bright citrus.

Serving Suggestion: Chicken Breasts or Thighs can be substituted for the Oysters.

Ingredients

  • 6 - 8 Bell & Evans Chicken Oysters
  • 4 oz. Penne pasta
  • 1 TB Olive oil
  • 5 oz. Baby portabella mushrooms, sliced
  • 1 Shallot, chopped finely
  • 1/2 cup Dry white wine or chicken stock
  • 1 cup Heavy cream
  • 2 TB Fresh lemon juice
  • 1 TB Lemon zest
  • 1 TB Fresh rosemary, chopped
  • Kosher salt and ground pepper, to taste

Preparation

  1. Cook penne according to package instructions, drain and set aside.
  2. Meanwhile, in a large skillet on medium-high, heat olive oil. Add chicken oysters and saute for 3 minutes on each side. Drain excess fat from the pan, then return the chicken oysters to the heat.
  3. Add mushrooms and shallot to pan and cook, stirring occasionally, 3 to 4 minutes. When chicken and mushrooms are browned, add wine or stock and deglaze pan. Bring to a boil.
  4. Add cream, stirring occasionally with a wooden spoon for about 8 to 10 minutes, until the sauce has thickened.

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