Ingredients:
6 boneless skinless chicken breasts, pounded to uniform thickness
salt and black pepper
1/2 cup all-purpose flour
3 tablespoons olive oil
2 tablespoons butter
2 cups leeks, cut into 1/2 inch rings ( halved if leeks are very large)
2 cups mushrooms, quartered
1 cup tarragon vinegar
1 1/2 cups heavy cream
1 cup diced fresh ripe tomatoes, seeded
1/4 cup julienned fresh basil, divided
1/4 cup grated parmigiano-reggiano cheese
1 lb linguine or 1 lb fettuccine
Directions:
Season chicken with salt and pepper and lightly coat with flour.
Put water on to boil for pasta.
Meanwhile, in a large skillet over medium high heat, add olive oil.
Add chicken and cook until golden brown.
Remove chicken from skillet; tent to keep warm.
Reduce heat to medium.
In the same skillet, melt the butter.
Add the leeks and mushrooms and saute until softened.
Add vinegar and reduce by three-fourths.
Add cream and tomatoes and cook until thickened.
Add half the basil and all the cheese; reduce heat to keep warm.
Cook pasta according to package directions.
Add pasta to cream sauce and toss with sauce.
Garnish with remaining basil.
Serve chicken breasts alongside pasta.
Servings: 6
Time preparation: 30 min.
Time total: 80 min.