4 skinless chicken breasts
1 small onion -sliced
3 tablespoons olive oil
1 teaspoon parsley- chopped-fresh or dried
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.