December 08, 2010

Yummy Chicken Dish

Remember I told you about MopTopMaven wearing many hats?  Well she posted this great recipe and it is a hit in my household!  It’s filling, it makes you feel warm inside, its delish!  Since there is a “no pork, no beef” policy in my house, it is sometimes a challenge to come up with something different.   It does make me step outside the box and try new things and I am not a cook!  Repeat – I am not a cook but I can read which means I can follow directions.  Check out this recipe – tweaked a little by yours truly.  Enjoy!

1 Large Portobello [or 2 regular] Mushroom/s [thinly sliced]
2 Large Chicken Breasts [chopped/uncooked]
1 Medium Brown Onion
1 Cup Dry White Wine 
1 box Tagliatelle pasta
1 Pint Heavy Cream
2 Large Garlic Cloves [crushed]
3 Teaspoons Fresh Thyme [finely chopped]
3 Teaspoons Fresh Basil [finely chopped]
3 Tablespoons Butter
1 Bunch of Italian Parsley [roughly chopped]
1 cup of Fresh Spinach

·      Place a large pot of salted water on to boil.
·      Chop onions and saute' them in a pan with the butter on medium heat. Add the crushed garlic and chicken, and cook until brown; this may take up to 10 minutes
·       Add wine, then bring to a boil. Once boiling, add the mushrooms, then season to taste with salt, ground black pepper, and fresh herbs. Cook until the liquid is reduced in half; this may take about 5-10 minutes. 
·      Once the reduction is made, add cream as well as parsley and cook on medium-high heat until the mixture reduces in half again and resembles a thick, creamy sauce; this may take anywhere from 10-15 minutes.
·      Meanwhile, place the pasta into the boiling water and stir until it floats freely. Cook for approximately seven minutes, or until al dente, then drain.
·      Add the drained pasta and stir through until coated evenly

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