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.
4 boneless Chicken Breasts split in half making 8 pieces
2 cups of chicken broth
flour about 1/4 to 1/2 cup (depending how thick your chicken is)
2 cups of chicken broth
flour about 1/4 to 1/2 cup (depending how thick your chicken is)
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 or cream cheese, 1 teaspoon garlic powder, salt, pepper to taste, set aside.
Put 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 doneness. 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 or cream cheese, 1 teaspoon garlic powder, salt, pepper to taste, set aside.
Put 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 doneness. 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.
I love any dish with pasta and mushrooms and the chicken doesn't hurt either! I can imagine how amazing this smelled while it was cooking in your kitchen! yum!
ReplyDeletePasta and mushrooms - all is right with the world! Just heavenly. I am ready to dig in - and I just ended dinner!
ReplyDeleteYou really have a way with sauces that make me want to rip off a chunk of bread and dip into it. This looks absolutely wonderful! Great photos on this post, too!
ReplyDeleteI just found your blog and totally in love with it. I am very into italian cuisine and this post really fulfilled my craving :-)
ReplyDeleteSawadee from Bangkok,
Kris
This chicken looks amazing! I haven't heard of wondra flour. What is it?
ReplyDeleteAn excellent meal and I love the flavorful sauce here!
ReplyDeleteGREAT PHOTOS and a great recipe - going to make this for sure...
ReplyDeleteChicken white wine and mushrooms! Sheer perfection, love all the lovely herbs too!
ReplyDeleteOn a pasta kick eh! Love me some pasta, this one is right there for me too!
ReplyDeleteHappy Mardi Gras!
CCR
=:~)
@nicole it did smell great
ReplyDelete@Claudia thanks my friend!
@kathyvegas ooo that does sound good
@bake in paris that is so nice of you thanks so much~ :)
@cookinCanuck its a real fine flour and will not lump up when you make gravy and use it for a thickner I love Wondra
@5starfoodie thanks love your new post!
@drick thanks big guy glad you are having a ball with Mardi Gras
@ruth thank you very much
@cajun chef ryan thanks glad your like this have a good time at Mardi Gras
Oooh, I LOVE sauces with white wine, so great. Plus you get to drink it while you cook! Always a bonus.
ReplyDeleteCan I have some "Chicken in White Wine,with Mushrooms over a Bed of Linguine" to go please????
ReplyDeleteLooks fantastic! Compliments!
(p.s. thanks for visit and comment):)
Oh yeah... Mmmm mmmm mmmm! :)
ReplyDeleteI love mushrooms. This creamy mushroom sauce over linguine looks really delicious. Would make such a great lunch. Must try soon.
ReplyDeleteWow, this pasta dish is so mouth- watering. Love those pics!
ReplyDeleteAclassic but awesome tasty dish!!
ReplyDeleteMMMMM,...lovely food!
I made this yesterday and served it with some brocolli rice! It tasted amazing! Thank you so much. Its definetely a keeper!
ReplyDeleteMushrooms and wine a great pair for chicken atop pasta. Looks lovely!
ReplyDelete