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Categories:
chicken breasts white onion green bell pepper red bell pepper garlic butter light cream white wine Italian seasoning lemon juice cornstarch parsley flakes linguine
Viewed: 55 - Published at: a year agoIngredients
- 2 to 3 boneless, skinless chicken breasts, halved
- 1 large white onion, diced
- 1/2 large green bell pepper, diced
- 1/2 large red bell pepper, diced
- 4 to 6 garlic cloves, crushed
- 1 stick butter (may use margarine)
- 1/2 c. light cream (may use milk)
- 1 c. white wine
- 1 Tbsp. Italian seasoning
- 1 Tbsp. lemon juice (optional)
- 1 Tbsp. cornstarch
- 1 1/2 Tbsp. parsley flakes
- linguine to serve six, cooked until soft
Method
- In a large skillet, melt butter; add crushed garlic and saute until soft.
- Add onion and bell pepper (red and green); saute until soft.
- Add chicken breasts and saute over medium-high heat until almost done, about fifteen minutes.
- Add white wine, Italian seasoning, lemon juice and parsley flakes; cover and continue to heat over medium to low heat until chicken is done.
- Add cream; cover and continue to heat.
- (Linguine should be almost ready to serve.)
- If needed, mix cornstarch in about 1 1/2 tablespoons water and stir into sauce for thickening.
- It should not be too thick, but the consistency of a creamy sauce.
- Remove chicken and place on a plate.
- Pour sauce over drained linguine in a pot or bowl and mix.
- Serve linguine on the side.
- Sprinkle with grated Parmesan cheese, if desired.
- A nice green salad with Italian dressing and garlic bread or sticks, served with a chilled white wine will top off a great meal.
- Try spumoni for dessert.
- Make it a perfect evening; put on an Italian opera or a great Italian singer on the tape deck or CD player.
- If it's a really romantic evening, set the table with red and white linen, candles and dim the lights.
