Rosemary Chicken And Mushrooms Over Linguine Recipes

ROSEMARY CHICKEN AND MUSHROOMS OVER LINGUINE

Steps:

• Bring a large pot of salted water to a boil for pasta.
• Cut chicken into thin strips. Peel and mince garlic. Peel carrots and cut into thin rounds. Stem mushrooms and cut the caps into thin slices.
• Heat oil in a large skillet over medium-high heat.
• Add the carrots and cook, stirring with a slotted spoon for 1 minute.
• Add the chicken and saute 1 minute.
• Add the mushrooms and garlic and saute 1 minute.
• Add the white wine and rosemary, and cook until chicken is done. Season with salt and pepper.
• Drain pasta, add chicken, vegetables, and sauce. Sprinkle with cheese and serve.

ROSEMARY CHICKEN WITH PASTA

Steps:

• In crock pot, place onions and garlic.
• Add chicken.
• In mixing bowl, mix together undrained tomatoes, tomato paste, vinegar, bay leaves, rosemary, salt and pepper.
• Pour over chicken.
• Cover and cook on low for 7 hours.
• When ready to serve, remove bay leaves; stir mushrooms into chicken mixture; cook 5-10 minutes more to heat through.
• Cook pasta according to package directions.
• Serve the chicken and sauce over the hot cooked pasta; sprinkle with Parmesan cheese.

CREAMY MUSHROOM CHICKEN

Steps:

• Sprinkle chicken with pepper. In a large skillet over medium heat, brown chicken in oil until a thermometer reads 170°. Remove to a serving platter and keep warm. , In the same skillet, saute mushrooms in butter until tender. Sprinkle with flour and stir until coated. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in 1/2 cup cheese. Pour over chicken. Sprinkle with parsley and remaining cheese. Serve with pasta.

ROSEMARY CHICKEN WITH MUSHROOM SAUCE

Steps:

• In a pan on medium heat, add olive oil.
• Cut chicken breasts into 1 or 2 inch squares and place in pan.
• While chicken is cooking, pour soup in a small pot over medium heat. Add milk and sherry and stir. Adjust liquid quantities if necessary to make a "gravy" consistency.
• Sprinkle rosemary generously over chicken in pan.
• Pour soup mixture over chicken and continue cooking until chicken is thoroughly cooked and flavors have melded.
• Serve over buttered egg noodles, and enjoy with good French bread and a glass of wine. Bon Appetit!

CHICKEN WITH ROSEMARY AND MUSHROOMS

Steps:

• Cook the rosemary, bay leaf and peeled garlic for five to six minutes in the butter and oil in a large frying pan over a low heat.
• Dust the chicken pieces with flour, then brown them in the pan with the herbs.
• Remove the chicken from the pan and add the onion, cooking for five minutes until the onion softens.
• Add the mushrooms and season generously with salt and pepper.
• Stir for several minutes until the mushrooms turn juicy.
• Return the chicken to the pan, drizzle over the lemon juice and then add the stock.
• Stir as the sauce simmers and thickens from the flour on the browned chicken.
• Simmer gently for up to half an hour until the meat is cooked and the sauce is brown and syrupy.