Lemon Cream Chicken (Or Salmon) Linguini

Title:
Lemon Cream Chicken (Or Salmon) Linguini

Yield:
8 Servings

Categories:
Pasta,
Chicken,
Sauces,
Family,
Fish




Ingredients:





     1 lb Linguini


   1/2 c  Extra virgin olive oil


     1    Maui onion; sliced


     2    Cloves garlic; minced (up to


          -3)


   1/2 lb Fresh mushrooms; sliced


     2 tb All-purpose flour


     2 c  Chicken broth; cold


   1/2 ts Dried basil; crushed


          Salt and pepper; to taste


   1/2 c  Lemon juice; or lime juice


     1    Lemon; zest of, or lime


     1 c  Heavy cream; or half and


          -half


     4    Chicken breasts; split in


          -half OR


     4    Salmon steaks; 4 oz each


     8    Sprigs sweet basil; garnish


     8    Lemon twists; garnish






 Cook the pasta according to the package directions. In a medium saucepan,


 combine the olive oil, garlic and onions and cook for a few minutes; add


 mushrooms and continue to cook another 2 or 3 minutes. Remove veggies and


 reserve. Stir in the flour and allow it to brown slightly. Add the cold


 chicken broth and whisk until sauce starts to boil. Reduce the heat. Add


 lemon juice, zest, basil, salt and pepper and simmer VERY gently,


 uncovered, for about 10 minutes. Remove from heat and stir in cream. Add


 veggies. Place the chicken OR salmon steaks on a greased grill rack. Grill


 directly over medium-hot coals until the chicken is golden brown or until


 the fish flakes. Toss the hot pasta with the lemon cream mixture. Serve the


 chicken OR steaks over the pasta. Garnish with fresh basil. Garnish with


 fresh basil sprigs and lemon twists. NOTE Mary, just a little hint: after


 you have juiced the lemon that you use for juice, throw it into the pasta


 water pan. I make a similar dish, with less zest and more juice and tossing


 the juiced lemon halves into the water makes the lemon taste sort of sink


 into the pasta! Great dish! Regards from Memphis, Alyce Mantia Me ke aloha,


 Mary


 


 NOTES : E hele mai oukou e ai!  (Come and eat!)


 


 Recipe by: Mary Spero Posted to TNT - Prodigy's Recipe Exchange Newsletter


 by MarySpero@prodigy.com (MS MARY E SPERO) on 9 Au, g 1997