Sunday, March 3, 2013

Mixed Mushrooms and Chicken

This dish is so good but comes with a cost...butter and cream.  Aren't all the best dishes made with butter and cream?  Ooooh It is so worth it, though!


  • 3 Perdue Roasted Garlic and Wine Skinless Boneless Chicken Breasts  ***See Note
  • 1 small red onion, chopped
  • 1 stick of butter, divided
  • 1 1/2 lb of mixed mushrooms, sliced (shitake, button, field, oyster, Swiss brown)
  • 1/4 cup dry white wine
  • 10 fl oz cream
  • salt and pepper to season
  • 1/2 cup parmesan cheese (the kind in the shaker is fine)
  • pasta (I used plain, but I think spinach or tomato flavored would be good too)
  1. Put 3 Tbsp of the butter into a pan and cook the (pre-flavored) Roasted Garlic chicken breasts and onions until thoroughly cooked.  Be careful not to dump the juice from the chicken package into the pot...only the chicken breast otherwise the flavor will be overwhelming in this dish.
  2. Begin cooking the noodles as directed.  
  3. Add the remaining stick of butter and mushrooms.
  4. Cook on medium-high heat until mushrooms become tender.
  5. Add wine and boil at medium-high heat for 2 minutes.
  6. Stir in cream and boil at medium-high heat for 3 minutes.
  7. Sprinkle and stir in the parmesan cheese, salt, and pepper.
  8. Cook on medium-high heat for an additional 2 minutes, stirring occasionally.
  9. Serve over drained pasta.
  10. Enjoy!
***NOTE:  If you do not have access to these pre-flavored chicken breasts by Perdue, you will need to alter the recipe by adding 2 cloves of garlic, finely minced.

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