Spaghetti with Chicken and Mushrooms Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs boneless, skinless chicken breasts
1/2 cup butter, divided use
1 tsp salt
1/2 cup chopped celery
1 small onion, chopped
1 cup boiling water
1 pound mushrooms, sliced
3 tbsp flour
heavy cream - about 2 cups
1/4 cup dry sherry or Port
2/3 cup grated Parmesan cheese
1 lb spaghetti, cooked and drained
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Directions: |
Directions:Brown the chicken in 3 tbsp of the butter in a large skillet.
Add the salt, celery, onion and water and cover. Simmer until the chicken is tender, about 30 minutes. Cool and cut the chicken in cubes.
Strain the liquid and save the broth.
Saute the mushrooms in 2 tbsp of butter in the skillet. Add the chicken to the pan.
Melt the remaining 3 tbsp butter in another saucepan. Add the flour and stir with a whisk until blended. Slowly whisk in the chicken broth and enough cream to make 3 cups of liquid.
Stir in the cheese and add the chicken and mushrooms. Stir in the sherry or Port but do not boil.
Serve over hot spaghetti. |
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Personal
Notes: |
Personal
Notes: My notes for this recipe say, "WONDERFUL! Good with cheese tortellini. 12/94."
I have used my "New York Times Cookbook" for years for help with basic recipes, fancier meals, and ideas on how to use basic meats in new ways. This one looks intimidating, but in reality, it's not too hard. The fact that I figured out that it would be good with tortellini means I was getting comfortable with the recipe. Give it a try!
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