By Cooking with Elise
Serving Size: 4 Prep Time: 10 mins Total Time: 25 mins
1 lb whole-wheat linguine
3 chicken breasts salt pepper
8 oz button mushrooms, sliced
3 cloves garlic, minced
3 Tbsp butter
2 Tbsp extra virgin olive oil
5 Tbsp unbleached all-purpose flour
1 cup good Marsala wine
1 cup low sodium chicken broth
1 tsp beef base¼ cup heavy cream
4 Tbsp freshly minced parsley leaves
1 Roma tomato, seeded and diced
Brush your chicken with a little olive oil. Season with salt and pepper. Grill until cooked through.Set aside to rest.
Fill a large pan with water. Add a teaspoon of olive oil and a a 1/2 teaspoon kosher salt. Bring to a boil. Add pasta and cook until al-dente. The suggested time should be on the package.
In the meantime, heat olive oil and butter in a large skillet over medium-high heat until very hot but not smoking.
Add your mushrooms and garlic; stir until the edges of the mushrooms turn a nice brown color. That's flavor, folks.
Add your flour and stir for two minutes.
Add the wine, chicken stock and beef base.
When the mixture has reduced by half, add the cream.
Cut the chicken into 1-inch pieces. Add to the sauce. Lower the heat to medium-low and continue to cook for an additional about 5 to 6 minutes.
Add fresh diced tomatoes and freshly chopped parsley for flavor and freshness.
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