| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Chicken, Italian | 6 | Servings |
INGREDIENTS
| 6 | Chicken Breast Halves; skinned & boned | |
| 2 | Tbls Flour | |
| Salt | ||
| Pepper | ||
| 1 | Tbls Olive Oil | |
| 1 | lb | Mushrooms; cut large ones in |
| ; half | ||
| 1/4 | c | Balsamic Vinegar |
| 1 | c | Chicken Broth |
| 1 | Bay Leaf | |
| 1/4 | ts | Thyme |
| 1 | lb | Linguini; uncooked |
INSTRUCTIONS
Bring 6 quarts of salted water to a rolling boil in a large pot. Season the flour with salt and pepper. Dredge the chicken in the seasoned flour. Shake off any excess. Heat the oil in a large, heavy non-stick skillet over high heat. Brown the chicken on one side (about 3 minutes). Add the garlic. Turn the chicken. Scatter the mushrooms over the chicken. Cook for 3 minutes, shaking the skillet to distribute the mushrooms. Add the vinegar, broth, bay leaves, and thyme. Cover the skillet lightly. Cook, over medium heat for 10 minutes, turning the chicken once. Uncover. Transfer the chicken to a warm plate. Cover with foil. Continue cooking the mushrooms for another 7 minutes. Cook the pasta, stirring frequently, in the boilig salted water until al dente.Drain. Place on a warm serving plate. Arrange the chicken pieces over the pasta. Remove the bay leaf from the sauce. Pour the mushroom sauce over the chicken and pasta. Serve. Posted to FOODWINE Digest 13 Sep 96 Date: Sat, 14 Sep 1996 11:27:40 -0400 From: Eileen & Bob Holze <beck4@ASAN.COM>
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