My sister LOVES the Pioneer Woman. She tries her recipes often, and always recommends the ones that she tries. I have so many stinking recipes that I want to try that I rarely get around to trying the ones that she tells me to...rude, I know. I did give this one a shot, though...so some points for me, right?! My poor hubby despises mushrooms, so PLEASE do not ask him about this meal. I thought it was delicious. There is a key to the deliciousness though-you must get pasta, a mushroom, chicken, parmesan, and plenty of sauce in each and every bite! That isn’t too much to ask, is it?
1/2 pound Linguine
2 whole Boneless, Skinless, Trimmed Chicken Breasts
Salt And Pepper, to taste
2 Tablespoons Olive Oil
2 Tablespoons Butter
8 ounces, White Mushrooms, Sliced Thin
1/4 cup Dry White Wine
1/4 cup Chicken Broth
4 cups Heavy Cream
1/2 teaspoon Capers
Chopped Fresh Italian Parsley
Parmesan Cheese, For Topping
Cook pasta according to package directions.
Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.
Throw mushrooms into the pan and stir. Immediately pour in wine and chicken broth, and then squeeze juice of 1/2 lemon. Stir to deglaze the pan, and then cook vigorously for 3-4 minutes, until sauce reduces.
Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don’t under salt!
Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.
Recipe from Pioneer Woman.