Shelly's Recipe

PORTOBELLO CHICKEN WITH ALFREDO PASTA

Category: Pasta - Meat

2 large boneless skinless chicken breasts cut in half
2 large Portobello mushrooms sliced 1/4 inch thick
1/2 cup flour
1/4 tsp dried parsley
1/2 tsp salt
1/8 tsp freshly ground black pepper
2 tbsp green onion thinly sliced
1/3 cup olive oil
2 cups light cream at room temperature
6 tbsp butter at room temperature
4 servings angel hair pasta, cooked according to pkg
1 cup grated parmesan cheese
2 tbsp flour

Rinse chicken and pat dry with paper towels. Place each breast half into plastic bag unsealed and pound lightly with heavy object. Set aside then in medium bowl mix flour, parsley, salt and pepper. Press chicken pieces into flour mixture pressing into chicken on both sides then set aside.

In large skillet saute mushrooms and onion in 2 tbsp olive oil until tender then set aside.

In same skillet add remaining olive oil and place chicken pieces into pan. Cook 4 minutes on each side over medium high heat then reduce heat to simmer. Return mushrooms and onions to skillet smothering the chicken then cover and turn heat off. Leave skillet on burner while you make the pasta and sauce.

In medium saucepan melt butter then add cream and stir over medium heat until warm. Remove 1/2 cup mixture from pan and place into small bowl.

Using wire whisk add flour and mix briskly until lump free then add to mixture in pan. Heat until mixture thickens slightly the continue to cook stirring constantly. Add 2/3 cup parmesan cheese then continue to cook and stir until cheese melts into sauce. Once sauce is as thick as you desire remove from heat.

Place one cooked breast smothered in mushrooms onions and one serving pasta onto each plate. Ladle sauce over pasta and chicken then serve immediately with remaining parmesan sauce.