Brown Butter Cream Sauce

Hi friends! Before I share today’s recipe, I thought I would share a little bit about why I started this blog. I actually started my first blog in college when I started cooking for myself for the first time. I had a lot of fun trying out new recipes and cooking for my friends – including my now hubby! Maybe it was my cooking that actually won him over? I don’t claim to be a blogging expert (I am still trying to figure it out), but back then I had zero clue about blogging. I didn’t know anyone who had a blog and I didn’t follow any blogs. I just liked to cook and wanted to share my excitement for cooking somewhere. If I knew blogging and social media would become a huge industry I probably would have focused on my blog much sooner. Let’s face it, back then I had tons of free time (even if I didn’t realize it).

After college I started my gluten-free journey and thought my blog would be the perfect place to share my experience. I eventually decided to switch from Blogspot to WordPress.com (not realizing it was different from WordPress.org) and later created a second then a third blog. When you start a blog, you can blog about anything you want because it’s your space. For someone like me who is in a profession that requires close to zero creativity, a blog is a great way to actually be creative. I dabbled in some beauty blogging as I was on the search for a good skincare routine and had a few outfit posts, but I quickly learned that it’s important for your blog to have a focus in order to build a consistent following. Although I have posts about other topics from time to time, I’ve decided to focus on what I enjoy most…cooking! I’m not even sure my mom reads all of my blogs, so if you’re reading this, THANK YOU!

Now on to today’s recipe…

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For Valentine’s Day I made this pasta dish inspired by a cooking class I took at Sur la Table. As I have mentioned in previous posts and on Instagram, I love to use a recipe or photo as my inspiration and create my own dish. The dish I made at Sur la Table was delicious, but super rich and creamy. That dish is a bit heavy to make on a regular basis, so I thought I would try to create something similar, but a bit lighter. This dinner turned out great. I especially love the flavor of the fresh sage! I haven’t cooked with sage much, but now I can’t get enough. I served this sauce with my favorite chickpea pasta I have been loving this pasta because it has protein and is much more filling than traditional pasta.

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Fresh garlic, onions and olive oil are staples in my kitchen. I’m convinced that if you have these three ingredients, you can make any meal taste delicious. Just like this one!

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I don’t personally love dark meat, but I think this could be a great dish to try with chicken thighs. The dark meat would also add some more flavor.

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Brown Butter Cream Sauce with Chicken

  • Servings: 4
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Ingredients

  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 small onion, minced
  • 2lb Boneless Skinless Chicken Breast
  • 1/2 cup white wine (such as pinot grigio)
  • 3/4 – 1 cup unsalted chicken broth
  • 1/2 heavy cream
  • 1 tsp gluten-free all purpose flour
  • 2 garlic cloves, minced
  • 1 1/2 cup frozen peas
  • fresh sage

Directions

  • Season chicken with salt, pepper and garlic and cut into bite sized pieces
  • Melt butter in olive oil over medium heat then add onion and cook until translucent, about 5 minutes.
  • Add chicken to the same pan, browning on both sides and cooking through, about 10 minutes.
  • Deglaze the pan with white wine and let it reduce by about half.
  • Mix-in flour, chicken broth and heavy cream. Continue stirring until sauce thickens (you can add more flour if you would like a heavier, thicker sauce)
  • Add garlic and frozen peas, stirring occasionally until peas have cooked through
  • Stir in fresh sage
  • Serve over your favorite pasta

 

Disclaimer: I am participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. All opinions/recommendations are my own.

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Quick Sauce Tomatoes Sauce with Pasta

Quick Red Sauce with Spinach and Fresh Basil

I work full time and don’t usually get home until 6pm or later, but I really love making dinner for me and the hubs-to-be. I have really been enjoying trying new recipes and improving my cooking skills. Something I try to focus on is not wasting food and utilizing whatever ingredients I have in my kitchen.

Recently I threw together a quick sauce with gluten-free pasta {right now I’m using Barilla}. It was really easy and I liked switching up my sauce by using diced tomatoes instead of a smooth puree. I generally by Tuttorosso tomatoes because that is what my mom and Grandma use. I am trying to get better with measuring my ingredients, so I can more easily share my recipes, but I’m not there yet. These measurements are approximate. I always add carrots to my red sauce because they help to reduce the acidity. Usually, I will very finely chop my carrots in a food processor and cook them in the sauce. This time I used whole carrots and removed them before serving. I found this sauce to be more acidic than usual, but it only let it simmer for about 30 minutes or less. I think I will try to whole carrot method again, but when I have time to cook my sauce longer. This meal was so easy to put together – a great option for weeknights or when you’re short on time.

Ingredients
3/4 lb gluten-free (or regular) pasta of your choice
1 Large can of diced tomatoes
3 oz. tomato paste
1/4 medium yellow onion
3 baby carrots
1 large clove of garlic
4 cups of fresh spinach (the more the better)
Dried basil
Dried oregano
Fresh basil
Salt & Pepper

Directions
Finely chop then satuee onions and garlic over medium/low heat until onions are soft and translucent. Next, add salt and pepper cooking for another 1-2 minutes. Once your kitchen smells delicious add diced tomatoes, tomato paste, carrots, dried herbs and let simmer for 30-60 minutes. While sauce is simmering bring salted water to a boil and cook pasta as directed on the box.

When pasta is cooked and you are ready to eat remove the carrots from the sauce and turn off heat. Give the spinach a rough chop and add it it to the sauce. I think it’s important to add the spinach at the end and with the heat off because it wilts down so quickly. Next, toss in the cooked pasta and sprinkle with fresh basil.