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1
Place the milk, flour and parmesan cheese onto 3 separate plates for dredging the chicken.
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2
Slice the chicken breasts in half lengthwise.
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3
Season the flour (I use Mrs.
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4
Dash Table Blend) and dip a chicken half into the flour.
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5
Next, dip it into the milk.
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6
Finally, smother with the cheese and set onto a greased baking tray.
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7
Once all the chicken halves are dredged, place the baking tray into a 350F oven to bake for 20 minutes.
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8
Place the linguine into a pot of boiling water with a touch of olive oil (to prevent it from sticking together) and salt the water.
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9
Cook according to package instructions.
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10
Chop the veggies into bite size pieces.
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11
Add the broccoli florets into a pan of boiling water.
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12
Allow to boil for only 5-8 minutes.
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13
You want them crunchy.
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14
Saute the rest of the veggies (onion and mushrooms) in a skillet over medium heat for about 4-5 minutes.
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15
You dont want to overcook them.
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16
Once the linguine is cooked, remove it from the heat, drain off the water and combine the pasta with the veggies in the pan.
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17
Once the broccoli is done, drain the water off and add the broccoli to the pan too.
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18
Add salt, pepper and red pepper to taste.
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19
Keep warm.
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20
For the sauce:
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21
Pour the wine into a pan and bring to the boil.
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22
In a small bowl blend some of the cream with the flour to form a paste.
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23
Add more cream until well blended and pourable.
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24
Pour the sauce starter into the wine and combine well.
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25
As it starts to thicken, add the chicken stock to the sauce to thin it out, stirring all the time.
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26
Season to taste.
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27
Once thoroughly blended and thickened, pour the sauce over the pasta and veggies in the pan and mix well.
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28
Serve with the parmesan encrusted chicken (and with a glass of wine!
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29
).
