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BAKE CHICKEN W/ MUSHROOM SOUR CREAM SAUCE . SERVED OVER LINGUINE Recipe

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This recipe for BAKE CHICKEN W/ MUSHROOM SOUR CREAM SAUCE . SERVED OVER LINGUINE is from Tabangcura-Torricer Ohana Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 to 10 boneless chicken
garlic and salt
Linguine noodles
Sauce:
1 can Cream of Mushroom
1 cup heavy cream
8 oz sauce cream
1-1/2 cup mushroom
1 cup white wine
1/2 cup Parmesan cheese
Butter or olive oil
1 tomato
parsley
Directions:
Directions:
Lay chicken on a sheet pan, season with garlic salt and white pepper. Broil chicken 8-10 minutes.
Boil water to cook your linguine.
Saute mushroom in butter or olive oil. Add about 1 teaspoon crushed garlic, saute mushroom till tender, medium high

Start with you sauce, 1 can cream of mushroom soup, 1 can heavy cream; 1/2 cup white wine, 1/2 cup Parmesan cheese, salt and pepper to taste. You can also add the drippings from your baked chicken to the sauce. If your sauce is too thick, add milk. Simmer about 5 minutes. Heat pasta and place in large bowl; add olive oil to loosen pasta. Cut chicken thighs if too large. Arrange chicken over pasta, top off with mushroom sauce. Garnish with diced tomato, Parmesan cheese and parsley.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min.

 

 

 

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