Chicken linguine with white wine mushroom sauce

I was tying of a hearty pasta dish and I thought of an episode of Ellie Krieger's show on making a healthy chicken pot pie. She gave an alternative on making a traditionally heavy white sauce. I found a Chicken Marsala recipe from Food Network and incorporated the healthy elements into the dish. It still turned out really delicious and it was really easy to make.

4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
8 ounces mushrooms (I used mini-portabella and oyster mushrooms)
1/2 cup white wine (Any white wine that you would drink)
1/2 cup chicken stock
2 tablespoon unsalted butter
1 medium size onion
LOTS of garlic gloves (I love my garlic)

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

I used dark meat here instead, because I'm Chinese and we dig our Chicken legs!


Lower the heat to medium sautee the onions and garlic until onions are transluent or brown. Add in mushrooms until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper.


Pour the white wine in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.



I chopped up some peppers, leeks, cherry tomatos and baked them in the oven for about 25 minutes. I chopped a lot of parsley and mixed it with the baked vegetables for a side dish.

Here is my delicious meal