Chicken Mushroom Linguine
Serves: 3
Catharine Rutherford
1 January 1970
Based on User reviews:
53
Spice
44
Sweetness
58
Sourness
47
mins
Prep time (avg)
5
Difficulty
Ingredients:
170 g
Mushroom (sliced fresh)1 cup
Butter1 cup
All-Purpose Flour1 tsp
Salt2 cups
Chicken Broth1 cup
Sour Cream1 tsp
Garlic (minced)Directions:
1
Bring a large pot of lightly salted water to a boil
2
Add linguine pasta, and cook until tender, about 8 minutes
3
Drain
4
Meanwhile, melt butter in a large skillet over medium heat
5
Add onion and mushrooms, and cook until tender
6
Remove the onions and mushrooms from the skillet with a slotted spoon; set aside
7
Add chicken pieces to the pan, and sprinkle with garlic
8
Cook and stir until evenly browned, and cooked through
9
Whisk the flour and salt into the pan drippings until smooth
10
Gradually whisk in the chicken broth, and simmer over low heat until slightly thickened
11
Return the mushrooms and garlic to the pan, and stir in sour cream
12
Cook until heated through, but do not boil
13
Serve over linguine pasta