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Aunt Sarah's creation
- Printed in Better Homes & Gardens!
1 1/2 lbs chicken breasts, skiined &
boned, cut julienne style
1 stalk celery, chopped
8 oz fresh mushrooms, sliced
2 tbsp butter
8 oz chicken broth
1/4 cup white wine
1/8 tsp thyme
1/2 lb coarsley chopped fresh spinach
2 tsp lemon juice
1/2 cup white wine
6 oz chicken broth
1 cup shredded mozarella cheese
1 tsp Lawry's salt
2 - 3 dashes Tabasco
1/2 cup flour
1 lb box linguine
Saute celery and mushroom in butter 2-3 minutes; add chicken and
saute until chicken turns white. Add 8 oz broth, 1/4 cup wine and
thyme. Bring to a boil, cover, lower heat and simmer 15 minutes.
Top with spinach, lemon juice and 1/2 cup wine and 6 oz chicken
borth, cover and simmer until spinach is limp, about 5 minutes.
Add mozzarella. Mix rest of ingredients in a small bowl and then
add to pan to thicken chicken-spinach sauce. Ladle over cooked linguine
and sprinkle with Parmesean cheese.
NOTE: Chicken slices easier if done when partially
frozen.
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