Chicken, Pasta & Mushrooms
1 Tbsp olive oil
4 boneless chicken breasts
salt & pepper
1 large onion, chopped (1 cup)
2 cups thinly sliced fresh mushrooms, such as button, chanterelle, and/or shitake
2 cloves garlic, minced
2 bay leaves
¾ cup chicken broth
¾ cup dry white wine (Woodbridge Chardonnay) or broth
2 tsp snipped fresh thyme or ½ tsp. dried, crushed
¼ tsp salt
2/3 cup half-&-half or light cream
2 Tbsp all-purpose flour
8 oz dried lemon-pepper or plain linguine or penne pasta
Fresh thyme springs or snipped fresh thyme (optional)
1. Slice the chicken into ½” strips. Brown in hot oil. Sprinkle lightly with salt and pepper. Transfer to a plate.
2. Add onion, mushrooms and garlic to pan. Saute 5 minutes. Return chicken to pan. Add bay leaves, broth, wine, thyme and ¼ tsp salt. Bring to boiling; reduce heat. Cover and simmer gently for 30 minutes. Remove bay leaves and discard.
In small bowl, whisk cream and flour together until smooth. Add to liquid in pan. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Add additional pepper to taste, if desired.
3. Cook pasta
4. Serve over pasta.
Serve with rest of chilled wine and crusty French bread.
March 2001 BH&G.. Tried April. You have to like mushrooms!!