Chicken Corinna

When I think of home cooking this is on the top of my list. My mom is a star in the kitchen, this recipe is delicious.

When I think of home cooking this is on the top of my list. My mom is a star in the kitchen, this recipe is delicious.

4 skinless chicken breasts

1 small onion -sliced

3 tablespoons olive oil

1 teaspoon parsley- chopped-fresh or dried

6 mushrooms-sliced

2 stalks celery-chopped

1 clove garlic-chopped

1 tablespoon basil-chopped-fresh or dried

1/2 cup white wine

2 cups chicken stock

1/8 teaspoon salt

1/8 teaspoon pepper

1 lb. Cappellini or Angel Hair

 

grated parmesan or romano cheese

 

In a large frying pan on medium heat brown chicken in about 2 tablespoons of Olive Oil. Remove from pan.

In the same pan sauté onion for about 5 minutes, add garlic and sauté for about 2 more minutes. Add celery, parsley, basil, salt and pepper. Cook for 10 minutes or until onion is starts to look transparent. Place chicken back into pan. Add wine and cook for 10 minutes. Add broth and mushrooms. Cover and simmer for 20 minutes.

 

Cook Cappellini until tender and drain reserving about 1/3 cup of pasta water .

Serve Chicken Corinna over pasta. Add some pasta water if needed if pasta is too dry.

 

Sprinkle with freshly grated Parmesan.

Serve hot.

 

Remember This?

Pear Tart

 

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About eatonsquareedibles

I've had the great good fortune of living abroad for more than a decade. The traditions, comfort and memories of home are things I cherish and carry with me on my travels. What I wasn't expecting was that other cultures and flavors would seep into my own traditions and favorites and influence a new batch of classics. Heres to evolving traditions and new memories! View all posts by eatonsquareedibles

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