Chicken Vino Bianco
4 pieces boneless/skinless chicken breast approx 4 oz each flattened
2 fl oz olive oil
2 tablespoons chopped green onion
1/2 cup small diced tomato
1/2 cup red onion sliced
1 cup sliced mushrooms
1 tablespoon chopped fresh garlic
2 tablespoons chopped parsley
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 cup butter divided
1/4 cup fresh lemon juice
1/2 cup dry white wine
1 pound uncooked linguini
Seasoned flour (for dusting)
Seasoned flour:
3 cups flour
1/4 teaspoon pepper
1/4 teaspoon salt
Heat oil in large sauté pan
Dust chicken in seasoned flour
Cook chicken on both sides until golden brown and internal temperature reaches 165 degrees
Remove chicken from pan and set aside
Add 2 tablespoons butter to pan
Add green onion, diced tomato, red onion, mushrooms, garlic, chopped parsley, crushed red pepper and salt to pan
Let sauté for three minutes, stirring constantly
Add chicken back to pan
Add white wine, lemon juice and the remainder of the butter
Allow to come to a boil
Cook pasta according to directions on the box
Add drained cooked pasta to the pan and toss together and serve.