Tuesday, May 22, 2012
I had some mushrooms and cream that I needed to use up and so I went hunting online for something with those ingredients and came across a few pasta/chicken recipes that I thought sounded yummy. So I threw this together and it ended up being a hit. Let's just say that if my husband liked it, it's definitely worth posting.
1 pound Linguine
6 whole Boneless, Skinless Chicken Breasts
Salt and Pepper, to taste
2 Tbsp Olive Oil
4 Tbsp Butter
1 package mushrooms, sliced
1 cup Chicken Broth
1/2 cup Heavy Cream (or Half-and-Half)
Chopped Fresh Parsley
Parmesan Cheese (for topping)
Cook pasta according to package instructions.
Flatten chicken breasts and salt and pepper both sides. Dredge in flour. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.
Add mushrooms to the pan and stir. Immediately pour in chicken broth and deglase the pan by stirring. Cook viorously for 1 minute until sauce reduces.
Pour in cream and stir. Turn off heat and add salt and pepper to taste.
Make a bed of pasta on a plate and top with a piece of chicken and plenty of sauce. Sprinkle with lots of parmesan and garnish with more parsley.