Monday, April 12, 2010

Chicken with White Wine & Mushrooms

A recipe from Southern Living... a few years ago... been in the file for a while.


4 skinless, boneless chicken breasts, pounded to 1/2 inch thickness
salt and pepper
4 tablespoons butter, divided
1 (16 ounce) package linguine
1 (8 ounce) package sliced fresh mushrooms
1 cup dry white wine
1 (10 ounce) can cream of chicken soup

Sprinkle chicken with salt and pepper.

Melt 2 tablespoons butter in a skillet over medium-high heat; cook chicken breasts 4 to 5 minutes on each side or until done. Remove chicken; cover and keep warm. Reserve drippings in skillet.

Meanwhile, prepare pasta according to package directions.

Melt remaining 2 tablespoons butter in skillet over medium-high heat; add mushrooms, and sauté 8 minutes. Add wine, and stir to loosen particles from bottom of skillet; bring to a boil. Remove from heat; add soup, and whisk vigorously until smooth.

Arrange pasta on serving plate; top with chicken and sauce.

Yield: 4 servings

No comments: