Ingredients
4 skinless boneless chicken breasts
2 TBS flour
1/4 tsp salt
1/8 tsp ground pepper
3 tsp olive oil
2 cloves garlic, minced
1 1/2 cups sliced crimini mushrooms (button or baby bella)
3/4 cup chopped green onion
1/2 cup dry white wine
1 package (8 oz) cream cheese
1/2 cup grated Parmesan cheese
1/4 cup milk
2 TBS chopped fresh sage
4 cups hot cooked linguine
Parmesan cheese
fresh sage
Preparation
On hard surface with meat mallet, pound chicken to 1/4 inch thickness. In a shallow dish, mix together flour, salt, pepper. Add chicken, one piece at a time, turning to coat on all sides. In large non-stick frypan, place oil and heat to medium-high temp. Add chicken and cook, turning about 6-8 minutes or until chicken is brown and fork tender. Arrange chicken on platter; cover loosely and keep warm. Chicken will continue to cook.
To drippings in frypan, add garlic, mushrooms, green onion and wine. Cook, covered , over medium-low heat 3 minutes or untl vegetables are tender. Add cream cheese, Parmesan cheese, milk and sage; stir constantly until cheeses melt and sauce is smooth. Place linguine on 4 serving plates; arrange chicken on linguine. Spoon mushroom and sage cream over chicken. Pass additional Parmesan cheese and garnish with fresh sage.
