Friday, August 21, 2009
This was delicious, and something I thought John wouldn't enjoy, but he was a big fan from the first bite! This recipe served the two of us, with an extra plate for me for lunch the next day...
1/2 pound Linguine
2 Boneless Skinless chicken breasts, cut in half to make thinner (or you can use chicken tenders)
2 tbsp Olive Oil
3 tbsp Butter
12 oz. package of White Mushrooms, sliced thin
1/2 small onion, diced
1 cup chicken broth
1/2 cup Heavy Whipping Cream (or half and half)
3 tbsp dried parsley flakes
Cook the pasta as directed on package, until al dente.
Salt and Pepper each side of your chicken breasts. Then, dredge in flour.
Melt butter and olive oil in a skillet on medium heat. Fry the chicken until golden brown. Remove and set aside.
Throw the mushrooms and onions into the skillet. Stir.
Immediately stir in your chicken broth, followed by the juice of your lemon.
Stir. Cook for 1-2 minutes, until sauce reduces.
Add the heavy whipping cream, and stir. Then, add the parsley, and stir again. Turn off the heat, and add salt and pepper to taste.
Place pasta on plate. Top with Chicken. Then, pour your mushroom sauce over the entire plate. Top with generous amounts of parmesan cheese.
My review: This was delicious. I felt like I was eating in a restaurant. It is rich and yummy, and delectable. You'll enjoy it, I promise.