I checked out a few books to read and magazines and videos to watch not bad. I had never read Rachel Ray Magazine before so I thought to check it out. I found amazing recipes to try this month.
This is the one I will be trying this weekend or next and will post my pictures of the finished dish.
Looks real good. Her magazine is good with a lot of tips and recipes I think I might have to order this for the year:)
2 Tbsp. olive oil
1 lb chicken breast, thinly sliced on an angle
salt & pepper
1/2 stick butter
12 oz. cremini mushroom, thinly sliced
2 shallots, finely chopped
4 garlic cloves finely chopped
3 Tbsp flour
1/2 cup dry cherry or dry white wine
2 cups whole milk
1/2 cup chicken stalk
1 tsp. dry mustard ,
a little freshly grated or ground nutmeg
1/2 cup ( a couple handfuls) grated Parmigiano-Reggiano
1 lb. egg taglistelle or linguine
1 cup shelled fresh spring peas or frozen peas
1/2 Tarragon leaves chopped
Heat a large non stick skillet over medium high. Add the oil two turns of the pan, add the chicken and season with salt and pepper. Cook stirring occasionally until lightly brown about 3 minutes per side, transfer to plate.
2. Add the butter to the skillet when it melts add the mushrooms and cook, stirring often until lightly brown, about 2 minutes, season Add the shallots and garlic cook stirring often until shallots soften 2 to 3 minutes. Sprinkle with the flour and combine, Whisk in the cherry and cook, stirring often until reduced by half 1 minutes.
Add the milk and stock to boil, stirring occasionally until the sauce thickens. about 8 minutes. Add the dry mustard and a little sprinkle of nutmeg to the sauce, stir in the cheese and season. Return the chicken to the skillet, reduce the heat to low.
3. Salt the boiling water add the pasta and cook, reserve 1/2 cup of the starchy water then drain the pasta.
4. Add the peas and tarragon to the sauce and return to a bubble, toss in the pasta, adding some of the reserved starchy cooking water if too thick. Serve in shallow bowls....yummm