Thursday, March 21, 2013

Linguini Chicken and Chanterelle Mushroom in Butter Sauce

 Linguini Chicken and Chanterelle Mushroom in Butter Sauce
My own original recipe.
Prep Time: 15minutes / Cook Time 25 minutes


1 handful of linguini pasta - cook and strain it
1 cup dried chanterelle mushroom - soak
1/4 broccoli head - trim
1 cup dice red bell pepper
6 heirloom tomatoes - cut
2 cups baby spinach
1 1/2 cup slice chicken - mine cut in circle shape
2 tbsp butter
1/4 cup all purpose flour
1/4 cup grated parmesan cheese
1 cup chicken broth
1/2 cup water
2 teaspoon ground black pepper
1 1/2 teaspoon garlic powder
Some Salt
2 teaspoon dried basil
Olive oil

For the Chicken:

1 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 tbsp olive oil
Some salt


Marinate the sliced chicken with the ingredients above and fry until golden then set aside.  Heat a tbsp olive oil and two tbsp butter and add all purpose flour.  Stir it in low heat until it turns a little brown then slowly add the chicken broth and water also.  When it is smooth add the parmesan cheese, a teaspoon ground black pepper, pinch of salt and dried basil.  Keep stirring until the cheese melt and there is no more lump.  Turn off the heat and set aside

Heat 2 tbsp olive oil over medium heat and fry the bell pepper, chanterelle mushroom, and broccoli for about two minutes then add the garlic powder, a teaspoon ground black pepper and pinch of salt.  Add the cooked linguini and the spinach.  Mix everything well then pour the butter sauce into the linguini.  Garnish with cooked chicken and sliced heirloom tomato and serve.


Post a Comment