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Prep Time: 60 Minutes Cook Time: 25 Minutes |
Ready In: 85 Minutes Servings: 6 |
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From the book: Step by Step Pasta Dishes. Prep time includes marinading time. Ingredients:
1 lemon, rind of, grated |
2 lemons, juice of |
2 garlic cloves, crushed |
3 teaspoons olive oil |
4 tablespoons chopped fresh basil |
salt and pepper |
450 g boneless skinless chicken, cubed |
1 onion, sliced |
3 stalks celery, thinly sliced |
175 g button mushrooms, halved |
2 tablespoons plain flour |
150 ml chicken stock |
150 ml dry white wine |
lemon rind |
lemon twist, and |
basil sprig, to garnish |
cooked pasta, 4 portions |
Directions:
1. In a bowl, mix together the lemon rind, lemon juice, garlic, 2 tsp of the oil, 2 tbls basil and salt and pepper.
2. Add the chicken and mix well.
3. Cover and chill for 1 hour.
4. Heat remaining oil in a large frying pan or wok and cook the onion for 3 minutes.
5. Remove the chicken from the marinade with a slotted spoon, reserving the marinade, and add chicken to the pan.
6. Cook until chicken is lightly browned.
7. Add celery and mushrooms and cook for 2 minutes.
8. Add the flour and cook for 1 minute, stirring.
9. Remove pan from heat and gradually add the stock, wine and marinade.
10. Bring to boil and cook, stirring, until the mixture thickens.
11. Cover and simmer gently for 15 minutes, stirring occasionally.
12. Stir in remaining basil. Garnish and serve with freshly cooked linguine.
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