Creamy Braised Chicken with Garlic & Mushroom Spaghetti

We love garlic.

This recipe calls for 10 cloves, which is about a whole head of garlic. Braising it this way mellows and slightly sweetens its flavor. Allowing it to simmer in the broth for several minutes after the quick saute tenderizes the cloves and lends flavor to the mushrooms and broth. This is really quite an easy and hearty supper and a perfect late summer meal.

Creamy Braised Chicken with Garlic & Mushroom Spaghetti

2 Tbs. butter

1 Tbs. olive oil

1 onion, chopped

10 garlic cloves, halved

1 carton fresh button mushrooms

2-3 chicken breasts, pounded thin and chopped into bite-sized pieces

1/2 cup white wine

1 cup chicken broth

12 oz. dried spaghetti

1/2 cup cream

1/3 cup parmesean cheese

chopped parsley

Heat butter and oil in a skillet over medium heat until butter has melted. Add onions, mushrooms, and garlic and cook until softened. Add chicken pieces and cook until begins to brown.

Add the wine and simmer until reduced by half. Add chicken broth and bring to simmer. Allow to simmer and reduce for about 20 minutes.

Meanwhile, bring a large pot of water to a boil and cook spaghetti until desired tenderness. Drain.

Stir cream into chicken and mushroom mixture. Stir and cook until mixture thickens slightly. Add cooked pasta and toss. Season to taste with salt and pepper.

Sprinkle cheese and parsley over dish and serve warm.


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