INGREDIENTS

INSTRUCTIONS

Bring a large pot of salted water to a boil, add linguine and cook until a
little less than al dente, about 8 minutes. Season chicken breasts with
salt and pepper. Heat a deep skillet over medium-high heat. Add oil and 1
tablespoon of butter, heat until the butter is melted. Then add the chicken
breasts, skin side down and cook for 2 to 3 minutes on each side, or until
lightly colored.
When done, transfer chicken breasts to a plate and set aside. Discard any
fat from your skillet.
Now, to the skillet add 2 tablespoons of butter, heat until butter is
melted. Add onion, celery, carrots and salt and pepper. Cook, stirring
until vegetables are softened, about 3 minutes. Return chicken to the
skillet, add rosemary, and bay leaf and cook, covered over moderately low
heat for 5 minutes more or until chicken is cooked through but still
slightly springy to the touch. Again, remove chicken from the skillet and
transfer to a plate, pouring any remaining juice into the skillet and set
aside. Now, prepare the sauce. To the same skillet add madeira and chicken
broth, cook until reduced by half. Then add heavy cream and reduce until
sauce is lightly thickened. Drain and pat dry linguine and transfer to a
serving plate and toss with remaining tablespoon of butter. Top with
chicken breasts. To the sauce add minced fresh herbs, taste for seasoning,
adding salt, pepper and lemon juice to taste. Gently pour sauce over
linguine and chicken, making sure to evenly coat the entire surface. Serve
immediately.
Yield: 4 servings PASTA MONDAY TO FRIDAY SHOW #PS6509 Copyright, 1997, TV
FOOD NETWORK, G.P., All Rights Reserved
Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6509 Posted to MC-Recipe Digest
V1 #511 by 4paws@netrax.net (Shermeyer-Gail) on Mar 11, 1997

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