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Add a photoServings: 6
Ingredients
- 6 x Chicken Breast Halves, skinned & boned
- 2 Tbsp. Flour
- Â Â Salt
- Â Â Pepper
- 1 Tbsp. Extra virgin olive oil
- 1 lb Mushrooms, cut large ones in half
- 1/4 c. Balsamic Vinegar
- 1 c. Chicken Broth
- 1 x Bay Leaf
- 1/4 tsp Thyme
- 1 lb Linguini, uncooked
Directions
- Bring 6 qts 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 min). Add in the garlic. Turn the chicken. Scatter the mushrooms over the chicken. Cook for 3 min, shaking the skillet to distribute the mushrooms. Add in the vinegar, broth, bay leaves, and thyme. Cover the skillet lightly. Cook, over medium heat for 10 min, turning the chicken once. Uncover.
- Transfer the chicken to a hot plate. Cover with foil. Continue cooking the mushrooms for another 7 min. Cook the pasta, stirring frequently, in the boilig salted water till al dente.Drain. Place on a hot serving plate. Arrange the chicken pcs over the pasta. Remove the bay leaf from the sauce. Pour the mushroom sauce over the chicken and pasta. Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 250g | |
| Recipe makes 6 servings | |
| Calories 391 | |
| Calories from Fat 38 | 10% |
| Total Fat 4.34g | 5% |
| Saturated Fat 0.74g | 3% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 103mg | 4% |
| Potassium 570mg | 16% |
| Total Carbs 63.34g | 17% |
| Dietary Fiber 3.6g | 12% |
| Sugars 4.82g | 3% |
| Protein 23.55g | 38% |
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