| Total: | 35 min |
| Prep: | 5 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 3/4 pound fresh spinach linguine
- 4 (6-ounce each) chicken breasts
- Salt and pepper to taste
- 2 tablespoons oil
- 4 tablespoons unsalted butter
- 1 small onion, minced
- 1 medium celery stalk, finely diced
- 1 small carrot, finely diced
- Sprig of fresh rosemary or 1/4 teaspoon dried and crumbled
- 1 bay leaf
- 1/4 cup Madeira wine
- 1/4 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons minced fresh herbs-(such as tarragon, chives, chervil or parsley)
- Fresh lemon juice to taste
Instructions
- Bring a large pot of salted water to a boil, add linguine and cook until a little less than al dente, about 8 minutes. Season chicken breasts with salt and pepper. Heat a deep skillet over medium-high heat. Add oil and 1 tablespoon of butter, heat until the butter is melted. Then add the chicken breasts, skin side down and cook for 2 to 3 minutes on each side, or until lightly colored.
- When done, transfer chicken breasts to a plate and set aside. Discard any fat from your skillet. Now, to the skillet add 2 tablespoons of butter, heat until butter is melted. Add onion, celery, carrots and salt and pepper. Cook, stirring until vegetables are softened, about 3 minutes. Return chicken to the skillet, add rosemary, and bay leaf and cook, covered over moderately low heat for 5 minutes more or until 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 madeira and chicken broth, cook until reduced by half. Then add heavy cream and reduce until sauce is lightly thickened. Drain and pat dry linguine and transfer to a serving plate and toss with remaining tablespoon of butter. Top with chicken breasts. To the sauce add minced fresh herbs, taste for seasoning, adding salt, pepper and lemon juice to taste. Gently pour sauce over linguine and chicken, making sure to evenly coat the entire surface. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 929 |
| Total Fat | 47 g |
| Saturated Fat | 23 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 52 g |
| Cholesterol | 237 mg |
| Sodium | 952 mg |
Reviews
This is the second time that I done it, we love it.
this was excellent. The whole family loved it. After the fine chopping of vegies, it was a cinch
Nothing special. Not very flavorful,and definitely not worth the effort.
Easy to make and delicious! For the first time making it, I got the family asking for more!
very good but a little dry
I used regular angel hair pasta and didn’t have wine on hand so used a little lemon juice to taste in it’s place. It turned out wonderful! I also added a Tablespoon of Parmesan cheese into the sauce. My husband said I was becoming an excellent cook after this meal!! It is gourmet.
This recipe and a fresh green salad make the meal. I did omit some of the herbs at the end of the recipe and it does need them. Without them, however, it becomes very kid compatible.