Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 3/4 lb Fresh spinach linguine
- 2 Tbsp. Oil
- 4 Tbsp. Unsalted butter
- 4 x Chicken breasts - (6 ounce ea)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 sm Onion chopped
- 1 med Celery stalk finely diced
- 1 sm Carrot finely diced
- 1 x Fresh rosemary sprig
- Â Â (or possibly 1/4 tspn dry, crumbled rosemary)
- 1 x Bay leaf
- 1/4 c. Madeira wine
- 1/4 c. Chicken broth
- 1 c. Heavy cream
- 2 Tbsp. Chopped fresh herbs
- Â Â (tarragon, chives, chervil or possibly parsley)
- Â Â Fresh lemon juice to taste
Direcciones
- Bring a large pot of salted water to a boil, add in linguine and cook till a little less than al dente, about 8 min.
- Season chicken breasts with salt and pepper. Heat a deep skillet over medium-high heat. Add in oil and 1 Tbsp. of butter, heat till the butter is melted. Then add in the chicken breasts, skin-side down and cook for 2 to 3 min on each side, or possibly till lightly colored. When done, transfer chicken breasts to a plate and set aside. Throw away any fat from your skillet.
- Now, to the skillet add in 2 Tbsp. of butter, heat till butter is melted. Add in onion, celery, carrots and salt and pepper. Cook, stirring till vegetables are softened, about 3 min. Return chicken to the skillet, add in rosemary, and bay leaf and cook, covered over moderately-low heat for 5 min more or possibly till chicken is cooked through but still slightly springy to the touch. Again, remove chicken from the skillet and transfer to a plate, pouring any remaining juice into the skillet and set aside. Now, prepare the sauce.
- To the same skillet add in madeira and chicken broth, cook till reduced by half. Then add in heavy cream and reduce till sauce is lightly thickened.
- Drain and pat dry linguine and transfer to a serving plate and toss with remaining Tbsp. of butter. Top with chicken breasts. To the sauce add in chopped fresh herbs, taste for seasoning, adding salt, pepper and lemon juice to taste. Gently pour sauce over linguine and chicken, making sure to proportionately coat the entire surface. Serve immediately.
- This recipe yields 4 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 250g | |
| Recipe makes 4 servings | |
| Calories 573 | |
| Calories from Fat 427 | 75% |
| Total Fat 48.21g | 60% |
| Saturated Fat 22.1g | 88% |
| Trans Fat 0.34g | |
| Cholesterol 176mg | 59% |
| Sodium 181mg | 8% |
| Potassium 435mg | 12% |
| Total Carbs 4.59g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.44g | 1% |
| Protein 30.39g | 49% |
