One of those really easy dinners, but tasted like it took you all day. The flavors of these spices blended with the white wine keeps this chicken moist and tender.
Linguine cooked al dente and full of delicious flavors from the sauce that cooked in the oven.
Makes a wonderful gravy for the red skinned mashed potatoes.
The mushrooms are buttery and have a garlic flavor as well.
While the Chicken is cooking, start boiling the pasta. Set aside till ready to use, be sure to use some olive oil to keep the pasta from sticking together.
Place the chicken in the pan and pour all ingredients over the top, bake till the chicken finishes cooking and sauce thickens.
You'll want to coat the chicken in flour then fry the chicken on both sides till slightly crisp on both sides to seal in the juices, before baking.
4 boneless Chicken Breasts split in half
2 cups of chicken broth
1/2 cup wondra flour
2 cups of chicken broth
1/2 cup wondra flour
1 large plastic bag for shaking
1/4 teaspoon each garlic powder, thyme, sage, rosemary, salt, pepper, cayenne pepper, parsley, basil, oregano.
1 clove minced garlic
1/4 cup extra virgin olive oil
1 tablespoon butter
1/2 cup white wine
1 cup of mushrooms
1 lb of linguine
grating cheese
extra parsley for garnish
4 Red potatoes cut up (skins on) boiled, mash or whip ( I like mine with lumps) and add 2 tablespoons of butter, 1 tablespoon of sour cream, salt, pepper to taste, set aside.
Put wondra flour in a large plastic bag, place chicken in the bag and shake until coated.
In a large fry pan add olive oil, saute chicken till crispy on both side, around 3 minutes each side. Spray a large baking dish with cooking spray, place chicken and mushrooms in the pan. Add chicken broth, wine, spices, garlic, butter. Bake covered for around 45 minutes till broth thickens and chicken is thoroughly cooked.
While baking, boil salted water for linguine to desired doness. Drain, add 1/4 cup olive oil and grating cheese to the pasta. Set aside.
Place paste on a large plate, chicken on top, mashed potatoes on the side, and pour sauce from chicken over the entire pasta and potatoes...serve immediately.
1/4 teaspoon each garlic powder, thyme, sage, rosemary, salt, pepper, cayenne pepper, parsley, basil, oregano.
1 clove minced garlic
1/4 cup extra virgin olive oil
1 tablespoon butter
1/2 cup white wine
1 cup of mushrooms
1 lb of linguine
grating cheese
extra parsley for garnish
4 Red potatoes cut up (skins on) boiled, mash or whip ( I like mine with lumps) and add 2 tablespoons of butter, 1 tablespoon of sour cream, salt, pepper to taste, set aside.
Put wondra flour in a large plastic bag, place chicken in the bag and shake until coated.
In a large fry pan add olive oil, saute chicken till crispy on both side, around 3 minutes each side. Spray a large baking dish with cooking spray, place chicken and mushrooms in the pan. Add chicken broth, wine, spices, garlic, butter. Bake covered for around 45 minutes till broth thickens and chicken is thoroughly cooked.
While baking, boil salted water for linguine to desired doness. Drain, add 1/4 cup olive oil and grating cheese to the pasta. Set aside.
Place paste on a large plate, chicken on top, mashed potatoes on the side, and pour sauce from chicken over the entire pasta and potatoes...serve immediately.
