Recipe By : Joel Erlic
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Italian
Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Chicken Breast Halves -- skinned & boned
2 Tbls Flour
Salt
Pepper
1 Tbls Olive Oil
1 Lb Mushrooms -- cut large ones in
-- half
1/4 Cup Balsamic Vinegar
1 Cup Chicken Broth
1 Bay Leaf
1/4 Tsp Thyme
1 Lb Linguini -- uncooked
Bring 6 quarts of salted water to a rolling boil in a large pot.
Season the flour with salt and pepper. Dredge the chicken in the
seasoned flour. Shake off any excess. Heat the oil in a large,
heavy non-stick skillet over high heat. Brown the chicken on one
side (about 3 minutes). Add the garlic. Turn the chicken. Scatter
the mushrooms over the chicken. Cook for 3 minutes, shaking the
skillet to distribute the mushrooms. Add the vinegar, broth, bay
leaves, and thyme. Cover the skillet lightly. Cook, over medium
heat for 10 minutes, turning the chicken once. Uncover. Transfer
the chicken to a warm plate. Cover with foil. Continue cooking the
mushrooms for another 7 minutes. Cook the pasta, stirring
frequently, in the boiling salted water until al dente.Drain. Place
on a warm serving plate. Arrange the chicken pieces over the pasta.
Remove the bay leaf from the sauce. Pour the mushroom sauce over the
chicken and pasta. Serve.
