8 oz. pasta
2 Tb olive oil
1-2 boneless skinless chicken breasts
1/2 c. yellow onion
4 oz. baby bella mushrooms, sliced
3 cloves garlic, minced
2 Tb dry white wine
1/4 c. Marsala wine
1 c. chicken broth
1 c. heavy cream or half and half
2 tsp minced fresh basil
2 tsp minced fresh parsley
1 Tb fresh Parmesan cheese
1 Tb butter
Directions
Heat 1 Tb of oil in large skilled over med-high heat. Add the chicken to pan and cook turning once, until golden brown on both sides and cooked through, about 5-7 min. If necessary, turn down heat to med-low so the outside doesn't brown to quickly. Remove chicken to a plate and set aside.
Add the remaining 1 Tb of oil to pan with the heat on med-high add onions to pan and cook about 2 mins stirring occasionally. Add the mushrooms to pan and continue to cook until most of the liquid has been released and the onions are softened, about 5 minutes more. Mix in the garlic and saute just until fragrant, about 30 seconds. Remove the pan from the heat and add wines. Whisk in the broth. Return to a simmer, lower heat to medium and continue to simmer. Stir in cream and cook until heated through. Add herbs, Parmesan cheese and butter. Mix until well blended serve over cooked pasta!
-Jan 2011-I didn't use white wine i didn't have any, i only used 1/2 c. of cream, but added probably a 1/3 cup of Parmesan cheese instead of just a 1 Tb. I also only had dried basil and parsley. I also added a little cornstarch to thicken it up just a little. This recipe turned out restaurant quality, Joel said it was probably one of the best things i have ever cooked we are in love with this recipe!! SO good -Jill
2 Tb olive oil
1-2 boneless skinless chicken breasts
1/2 c. yellow onion
4 oz. baby bella mushrooms, sliced
3 cloves garlic, minced
2 Tb dry white wine
1/4 c. Marsala wine
1 c. chicken broth
1 c. heavy cream or half and half
2 tsp minced fresh basil
2 tsp minced fresh parsley
1 Tb fresh Parmesan cheese
1 Tb butter
Directions
Heat 1 Tb of oil in large skilled over med-high heat. Add the chicken to pan and cook turning once, until golden brown on both sides and cooked through, about 5-7 min. If necessary, turn down heat to med-low so the outside doesn't brown to quickly. Remove chicken to a plate and set aside.
Add the remaining 1 Tb of oil to pan with the heat on med-high add onions to pan and cook about 2 mins stirring occasionally. Add the mushrooms to pan and continue to cook until most of the liquid has been released and the onions are softened, about 5 minutes more. Mix in the garlic and saute just until fragrant, about 30 seconds. Remove the pan from the heat and add wines. Whisk in the broth. Return to a simmer, lower heat to medium and continue to simmer. Stir in cream and cook until heated through. Add herbs, Parmesan cheese and butter. Mix until well blended serve over cooked pasta!
-Jan 2011-I didn't use white wine i didn't have any, i only used 1/2 c. of cream, but added probably a 1/3 cup of Parmesan cheese instead of just a 1 Tb. I also only had dried basil and parsley. I also added a little cornstarch to thicken it up just a little. This recipe turned out restaurant quality, Joel said it was probably one of the best things i have ever cooked we are in love with this recipe!! SO good -Jill
glad it was so amazing! i am going to make it this week too. LOVE the pictures, really adds to the recipes!!!!!!
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