Waterborn's "Sure Thing" recipe

3 chicken breasts

white mushrooms, sliced

3 links Italian sausage

1 bulb of garlic, minced

1/2 onion, diced

4 bay leaves

fresh oregano to taste

fresh dill to taste

1 tbsp butter plus additional for brushing

olive oil

6 slices provolone cheese

1 cup whole/heavy cream

1/2 cup white wine

Small amt of flour for thickening sauce

grated Parmesan cheese (optional)

1 box angel hair pasta

2 rolls of Pillsbury croissant dough

Serves 2

Total prep/cooking time: 2 hours

CROISSANTS

·;;; Brush olive oil in a thin layer in a 9"x13" baking dish. Set aside.

·;;; Pound chicken breasts out until 1/4 inch thick all around. Cut off all fat. Set aside.

·;;; Remove sausage skin and cook sausage and 2 bay leaves over medium high heat with small amount of olive oil, 2 cloves of garlic, and the onion.

·;;; Break up sausage and cook until garlic and sausage are golden brown.

·;;; Remove sausage with a ladle, leaving drippings and grease in the pan.

·;;; Add mushrooms, 1/2 tbsp butter, and 2 more cloves of garlic to the pan (with sausage drippings).

·;;; Cook over medium heat till mushrooms are golden brown. Remove mushrooms and garlic and drain.

·;;; Clean the pan out, discarding drippings and grease.

·;;; Add white wine, the other 1/2 tbsp of butter, and the remaining garlic, along with 1 tbsp of olive oil, and bring to medium heat.

·;;; Add chicken breast.

·;;; Add 2 bay leaves, the oregano, and some olive oil.

·;;; Cook till chicken is golden brown. Discard bay leaves.

·;;; Remove chicken and garlic.

·;;; Pour the drippings from the pan through a strainer into another sauce pan.

SAUCE

·;;; Put the new saucepan on low heat.

·;;; Add the cream and the dill and simmer, covered, on low heat.

PASTA

·;;; Make the pasta and drain when done.

CROISSANTS

·;;; Preheat oven to 400 degrees.

·;;; Take 1 square of the crescent roll dough (=2 croissants, about 1/4 of the package) and roll it out evenly.

·;;; Put 2 pieces of the cheese on the dough so cheese is in the middle (does not reach the ends of the dough).

·;;; Put a small portion of the sausage and the onion on top of the cheese (not too much; you don't want the mixture to fall off the cheese).

·;;; Trim 1 chicken breast so that it fits within the cheese and sausage mixture (no overlapping the croissant).

·;;; Fold each corner of the croissant over the chicken, pinching them together in the center.

·;;; Put the entire croissant face down (seams on the bottom) into the prepared baking dish. Follow the same steps for the rest of the croissants until you're out of ingredients!

·;;; Bake at 400 degrees until croissants are golden brown (about 20-30 min.) A few minutes before removing from oven, brush melted butter on the croissants.

·;;; Remove from oven.

SAUCE

·;;; Return to the simmering saucepan (on low heat).

·;;; Turn the heat up to medium low and sift in a small amount of flour to thicken. Whisk the flour mixture as you're sifting.

·;;; Add a small amount of grated Parmesan cheese if desired.

·;;; Continue whisking until sauce thickens.

FINAL STEPS

·;;; Prepare a bed of cooked pasta. Place croissants on the pasta and add the sauce.

·;;; Serve hot.