This is a personal creation based upon several non-related dishes I have prepared prior.....
Basically it is Chicken served in a garlic and shallot white wine reduction with sour cream and paprika tossed with Linguini
Trust me that if you make this, you will eat the entire thing!
Here we go...
3 boneless chicken breasts
two tablespoons olive oil
salt and pepper
1 tablespoon butter
1 shallot diced
1/2 yellow onion diced
1 cup of mushrooms finely sliced
6 cloves of garlic, chopped finely
1/3 cup white wine
1 cup chicken broth
1/4 cup finely chopped parsley
1 1/2 cups sour cream
1-2 tablespoons paprika
14-16 oz. of linguini (I used basil/red pepper linguini)
Put chicken breasts in a ziplock bag and, using a meat mallet, vent your day's frustrations until the breasts are flattened.
season the breasts with a bit of salt and pepper and dredge in flour.
In a dutch over (spaghetti pot), heat the olive oil and add the chicken.
Cook on medium high heat until chicken until juices run clear and coat has a nice golden brown.
Remove chicken to a plate and chop into small chunks. (chicken will likely shred nicely having been tenderized prior)
To the pot, add butter, shallot, garlic, onion and mushrooms
Reduce heat to medium and cook until onions have become translucent in color
Add white wine, increase heat to boil off alcohol and to reduce the sauce.
Add chicken back to the pot and incorporate for one minute more.
Add chicken broth and allow to return to boil, then reduce heat to medium.
Add parsley and cook for another 2-3 minutes
Add sour cream and reduce heat to medium low.
Add paprika and incorporate the mixture by stirring.
Cover and reduce to low. Allow to simmer for about 10 minutes or longer, stirring occasionally.
Add noodles and stir in.
Allow to simmer for about 10 minutes on very low.
I added about 2 Tablespoons of the brine juice from a package of
Kalamata Olives to the mix which added a salty zing which rounded this