Smoked Paprika Seared Chicken Breast
with Pappardelle, Olives, Rosemary and White
Wine Cream Sauce
recipe has been reproduced with the kind permission
of Genevieve McGough. Genevieve is a chef in
Auckland New Zealand with fifteen years experience in
professional cookery. She has her own web site called
Cuisine where every dish is created by her.
asked what was her inspiration for the web site and
why her food writing differs from others, this is what
Genevieve had to say:
have spent many hours myself searching the internet
for recipe ideas and became tired of wading through
hundreds of recipes on huge sites just to find one worth
printing. I thought to myself why cant every recipe
be worth printing after all it isnt the volume
of recipes that give you a good culinary site, its
the quality. The other factor I thought was missing
was food photography. When chefs look through cookbooks
for inspiration, they often only look at the pictures.
This can be enough to inspire a new dish all by itself.
If you cant see the food you cant imagine
endeavoured to fill a gap by learning photography and
to write about food leaving out everything I dislike
about other food writers recipes."
read more and obtain more recipes visit Genevieves
/ 14 oz boned and skinned chicken breast
2 tsps smoked paprika
1/4 tsps salt
200g / 7 oz dried Pappardelle
90g / 3 oz quality black olives
2 tbsps of olive oil
2 small gloves of garlic chopped as fine as possible
1/2 a small white onion
1 tbsp of butter
1 spring onion or scallion
Italian parsley leaves picked for garnish
the pasta in plenty of boiling water with 1 teaspoon
of salt and 1 tablespoon cooking oil added - dried
pasta generally takes 9 minutes simmering to cook.
into a sieve and if not being served immediately toss
with 1 teaspoon cooking oil to prevent sticking. If
you are too late and the pasta does stick, do not
pull them apart simply run under a little water and
they will loosen again.
a large pot sweat the onions and garlic in the butter
for ywo minutes then pour on the wine.
the liquid to two thirds and then add the cream.
down a third again then add the salt, olives and half
of the rosemary sprig removed from the stalk and lightly
the pasta back into the cream sauce to heat through
when ready to serve.
a separate pan while the cream sauce is reducing heat
the last tablespoon of oil in a frying pan.
a plate mix the smoked paprika with the salt then
slice the chicken breast into thin slivers and place
into the paprika mix. Cover the chicken completely
in the spice and pat off the excess.
the chicken on a medium heat for around 2 minutes
then turn the chicken and fry for a further minute.
Switch off the heat and allow the chicken to sit for
a further 2 minutes to finish cooking.
the scallion on a diagonal as thinly as you can then
shave your parmesan with a cheese shaver or a vegetable
pour the pasta and sauce into a serving bowl then
place over the top the chicken, sliced scallions,
rosemary, parmesan and parsley leaves, serve straight
away piping hot.