Chicken, Chanterelle & Dried Tomato Linguine
Description
This is very flexible and flavorful recipe, suitable for entertaining. Wine, cream, mushrooms, and some other stuff.
Ingredients
At a glance
Mushroom
Course
Main Ingredient
Style
- 2 T. butter
- 1 lb chanterelles, chopped
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1.5 lbs boneless skinless chicken thighs, cut into strips
- 2 T. flour
- 2 t. salt
- 1/2 t. fresh ground black pepper
- 1 T. fresh rosemary, minced
- 2 oz. dried tomatoes, soaked, drained and julienned
- 1 C. dry rosé wine
- 1 C. heavy cream
- 12 oz. dry linguine
Methods/steps
- Sauté chanterelles in butter over high heat until dry.
- Reduce heat to medium, add the onions and sauté until translucent.
- Add garlic and chicken, stir and cook 5 minutes without any browning.
- Sprinkle with flour, salt, pepper and rosemary. Stir and cook a couple of minutes.
- Add tomatoes and wine, bring to a boil and stir for 2 minutes.
- Add cream, reduce to a low simmer, cover and cook for 15 minutes.
- Adjust seasonings.
- Meanwhile cook the pasta in heavily salted water until al dente. Drain.
- Serve sauce over pasta.
Additional Tips
This works with almost any medium flavored mushroom, any herb or booze, with or without tomatoes, etc. Serve with a salad or roasted broccoli, and with the wine used in the sauce.
Reviews
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