Italian Meats and Poultry Recipes - Chicken, Pasta and Mushrooms

Ingredients    

• 1 tablespoon olive oil

• 4 skinless, boneless chicken thighs (about 1 to 1 1/4 pounds total)

• Salt

• Black pepper

• 2 cups thinly sliced fresh mushrooms (such as button, chanterelle, and/or shiitake)

• 1 large onion, chopped

• 2 cloves garlic, minced

• 2 bay leaves

• 3/4 cup chicken broth

• 3/4 cup dry white wine or chicken broth

• 2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed

• 1/4 teaspoon salt

• 2/3 cup half-and-half or light cream

• 2 tablespoons all-purpose flour

• 8 ounces dried lemon-pepper or plain linguine or penne pasta

---

Method:

1. In a large saucepan heat the olive oil over medium heat. Add chicken thighs; cook for 6 to 8 minutes or until browned, turning to brown evenly. Sprinkle lightly with salt and pepper. Transfer chicken to a plate.

2. In same saucepan combine mushrooms, onion, and garlic; cook for 5 minutes, stirring occasionally. Return chicken to saucepan. Add bay leaves, chicken broth, wine, thyme, and 1/4 teaspoon salt. Bring to boiling; reduce heat. Cover and simmer gently for 30 minutes. Remove chicken; cover and keep warm. Discard bay leaves.

3. In small bowl whisk half-and-half and flour together until smooth. Add to liquid in saucepan. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Season to taste with additional pepper.

4. Meanwhile, cook pasta according to the package directions. To serve, drain pasta; place in a serving dish and top with chicken. Spoon half-and-half mixture over chicken and pasta.