Sunday, August 26, 2012

Chicken Mushroom Parmesan with Linguine Recipe


4 to 6 chicken breasts cut in long slices
1 lb mushrooms
1 lb linguine pasta boiled separate
Sauce:
1/4 cup melted butter
1/4 cup extra virgin olive oil
3 cloves minced garlic
3 tablespoons chopped fresh parsley
1/2 cup or more grating cheese (Romano and Parmesan recommended)
1/4 teaspoon dried basil, oregano, cayenne pepper and garlic powder
1/2 cup chicken broth
1/2 cup white wine
salt and pepper to taste

In a large fry pan, saute chicken in 3 tablespoons olive oil until browned. Season with salt and pepper to taste. Cook chicken until juice run clear around 6 minutes on each side. Add mushrooms, the garlic, cook 4 minutes. Add the wine, butter, olive oil, herbs, spices and chicken broth. Cook on a simmer for around 1/2 hour.
In the meantime boil linguine in salt water till your desired doneness. Drain and set aside.
To serve, place some pasta on a plate, top with chicken and mushroom sauce. Sprinkle generously with grating cheese and garnish with parsley.
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