Chicken with Mushroom cream sauce
Per request, here is the artery clogging goodness.
Ingredients...
1 pound linguine
4 chicken thighs boned skined and chopped into bite sized pieces
1 shallot chopped
8 oz of white mushrooms minced (really tiny pieces here)
2 T Butter
1 cup heavy cream
1/2 cup parmesan cheese (you want the stuff that's a powder rather than the shreds)
1. Start large pot of water to cook the linguine
2. In a large frying pan melt the butter, and saute the shallot until it turns clear
3. Add the mushrooms and stir. Keep stirring, and try to separate the mushrooms from their juices.
4. Once the mushrooms have stopped giving off noticeable liquid, add the chicken. Turn a few times so the chicken turns white on all sides.
5. Around now the large pot of water should have come to a boil. Add the linguine and cook according to package directions.
6. Turn down the heat on the frying pan and add the heavy cream. Stir gently.
7. Slowly add all the parmesan cheese, stirring constantly.
8. Just as the cream is showing signs of coming to a boil, turn off the heat and cover. Allow to stand until the linguine is done.
9. Toss noodles with everything else, and serve piping hot.
These values are somewhat approximate. The cream is about right, but I tend to not measure the cheese, as its purpose is to thicken the sauce, and I will keep adding cheese until the sauce is the consistency I want.
Yes. This dish is terrible for you. Enjoy.
ETA: The most recent version of this dish also contains two slices of turkey bacon chopped finely. You add them to the frying pan at the same time as you add the chicken pieces.
Ingredients...
1 pound linguine
4 chicken thighs boned skined and chopped into bite sized pieces
1 shallot chopped
8 oz of white mushrooms minced (really tiny pieces here)
2 T Butter
1 cup heavy cream
1/2 cup parmesan cheese (you want the stuff that's a powder rather than the shreds)
1. Start large pot of water to cook the linguine
2. In a large frying pan melt the butter, and saute the shallot until it turns clear
3. Add the mushrooms and stir. Keep stirring, and try to separate the mushrooms from their juices.
4. Once the mushrooms have stopped giving off noticeable liquid, add the chicken. Turn a few times so the chicken turns white on all sides.
5. Around now the large pot of water should have come to a boil. Add the linguine and cook according to package directions.
6. Turn down the heat on the frying pan and add the heavy cream. Stir gently.
7. Slowly add all the parmesan cheese, stirring constantly.
8. Just as the cream is showing signs of coming to a boil, turn off the heat and cover. Allow to stand until the linguine is done.
9. Toss noodles with everything else, and serve piping hot.
These values are somewhat approximate. The cream is about right, but I tend to not measure the cheese, as its purpose is to thicken the sauce, and I will keep adding cheese until the sauce is the consistency I want.
Yes. This dish is terrible for you. Enjoy.
ETA: The most recent version of this dish also contains two slices of turkey bacon chopped finely. You add them to the frying pan at the same time as you add the chicken pieces.