Ingredients
8oz. linguini pasta- cooked according to package-drain and set aside.
3
boneless, skinless chicken cutlets-sliced thin and cut into bite sized pieces
3
large cloves garlic-minced
2
Tbls. extra virgin olive oil
1
cup dry white wine ( I used a Chardonnay)
1/4
cup fresh grated Parmesan cheese
Directions
1.
In a very large deep skillet, over med heat, saute chicken, green onions and garlic in 2 Tbls butter and 2 Tbls olive oil, til chicken is no longer pink inside. Remove everything from pan except drippings and small bits. Set aside.
2.
Add 1 Tbls. butter to pan and let melt. Add in flour and stir. Cook flour for about 2 minutes, stirring constantly. Remove from heat and stir in wine.
3.
Return to heat again and slowly stir in half n' half, salt and pepper to taste. Cook while stirring constantly. Sauce should be smooth and thickened.
4.
Add chicken back to pan. Stir well to coat chicken in cream sauce.
5.
Pour over linguini and serve with grated cheese and parsley on top.
