Recipes....Farfalle with Chicken and Mushrooms Pinterest yummy
This tasty recipe for Farfalle with Chicken, Mushrooms and Sherry Cream Sauce is simple enough for a weeknight meal, yet elegant enough to serve for company or a Sunday dinner with family.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Dishes
Ingredients
1-1/4 lbs boneless, skinless chicken breasts (4 pieces)
8 ounces farfalle (you can substitute penne or rotini if you like)
1/2 cup flour
Salt and freshly ground black pepper
Olive oil
1 cup onion, chopped
8 ounces crimini mushrooms, sliced
4 cloves garlic, minced
1/4 cup sherry (or Marsala)
3/4 cup low-sodium chicken broth
1/3 cup light cream or half-and-half
2 tablespoons fresh parsley, chopped
Instructions
Put a pot of salted water on to boil for the pasta.
If your chicken breasts have tenderloins attached, remove them and set aside. Place each piece of chicken between 2 sheets of plastic wrap and gently pound to an even thickness of about 1/2-inch.
Combine the flour, 1 teaspoon of salt and a few grinds of black pepper in a zip-top plastic bag. Slice the chicken breasts (and tenderloins) crosswise into 3/4-inch strips, transfer them to the bag and shake until coated with the seasoned flour. Set aside.
Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the onion and saut� until softened, 2 to 3 minutes. Add the mushrooms and minced garlic and continue cooking until the mushrooms are lightly browned, 4 to 6 minutes longer. Season to taste with salt and pepper, then transfer to a bowl and set aside.
While the onions and mushrooms are saut�ing, cook and drain the pasta according to package directions. Return the pasta to the pot, drizzle with a little olive oil and set aside.
Return the pan you cooked the mushrooms in to the stove over medium-high heat and add 2 more tablespoons of oil. Add the chicken strips, a few at a time, shaking off any excess flour first.
Cook the chicken, turning often, until the strips are barely golden on the outside, 2 to 3 minutes total.
Deglaze the pan with the sherry, scraping up any browned bits that may have accumulated on the bottom of the pan.
Stir in the chicken broth and bring the mixture to a simmer. Cook until the sauce begins to thicken, 2 to 3 minutes, then return the mushroom mixture to the pan and combine.
Stir in the cream and parsley, cook for an additional minute, combine with the pasta and serve immediately.
Prep Time: 10 minutes
Total Time: 30 minutes
Baca Juga
Category: Main Dishes
Ingredients
1-1/4 lbs boneless, skinless chicken breasts (4 pieces)
8 ounces farfalle (you can substitute penne or rotini if you like)
1/2 cup flour
Olive oil
1 cup onion, chopped
8 ounces crimini mushrooms, sliced
4 cloves garlic, minced
1/4 cup sherry (or Marsala)
3/4 cup low-sodium chicken broth
1/3 cup light cream or half-and-half
2 tablespoons fresh parsley, chopped
Instructions
Put a pot of salted water on to boil for the pasta.
If your chicken breasts have tenderloins attached, remove them and set aside. Place each piece of chicken between 2 sheets of plastic wrap and gently pound to an even thickness of about 1/2-inch.
Combine the flour, 1 teaspoon of salt and a few grinds of black pepper in a zip-top plastic bag. Slice the chicken breasts (and tenderloins) crosswise into 3/4-inch strips, transfer them to the bag and shake until coated with the seasoned flour. Set aside.
Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the onion and saut� until softened, 2 to 3 minutes. Add the mushrooms and minced garlic and continue cooking until the mushrooms are lightly browned, 4 to 6 minutes longer. Season to taste with salt and pepper, then transfer to a bowl and set aside.
While the onions and mushrooms are saut�ing, cook and drain the pasta according to package directions. Return the pasta to the pot, drizzle with a little olive oil and set aside.
Return the pan you cooked the mushrooms in to the stove over medium-high heat and add 2 more tablespoons of oil. Add the chicken strips, a few at a time, shaking off any excess flour first.
Cook the chicken, turning often, until the strips are barely golden on the outside, 2 to 3 minutes total.
Deglaze the pan with the sherry, scraping up any browned bits that may have accumulated on the bottom of the pan.
Stir in the chicken broth and bring the mixture to a simmer. Cook until the sauce begins to thicken, 2 to 3 minutes, then return the mushroom mixture to the pan and combine.
Stir in the cream and parsley, cook for an additional minute, combine with the pasta and serve immediately.
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