Chicken with red wine, linguine and mushrooms

Sometimes it is best to use old stand by recipes rather than try to ‘re-invent the wheel”. The other night I was craving some form of chicken and pasta so I picked up some linguine, mushrooms and chicken from the store. I decided to make a riff on chicken marsala. I started off by pounding out some chicken breasts to an even thickness and dusting them with some seasoned Wondra flour. I sautéed these in a  pan with some olive oil till golden on both sides. I used the same pan to sauté some diced baby bella mushrooms and fresh garlic. I deglazed this with red wine( Merlot – hence the riff on marsala) and then added some milk and set it to a simmer. I added the chicken back to the pan and let it finish cooking in the sauce.

Meanwhile I prepared the pasta by boiling water with chicken stock. Once the pasta was done I added about a cup of the pasta water to the mushrooms and chicken and let it simmer for about 2-3 minutes. I topped off the dish with freshly grated parmesan cheese and parsley.

I even included a shot of my “setup” when photographing food on the stove.

Comments

[nina]

I saw this delicious plate of food on Foodgawker and my mouth started watering. I imagined it to be so flavorful!

[Erin]

Looks like a great dish, and super satisfying. I have to remind myself about old standby recipes like this some times, because I get too caught up in trying new recipes. There is a place in every kitchen for these classic dishes.