9 tbsp. butter
2 tbsp. olive oil
4 boneless skinless chicken breasts
2 1/4 tsp. salt
2 1/4 tsp. pepper
1 lb. white mushrooms, sliced
1 large onion, finely chopped
5 garlic cloves, minced
1 tbsp. chopped fresh thyme leaves
1/2 cup dry wine
1/3 cup all purpose flour
4 cups whole milk
1 cup whipping cream
1 cup chicken broth
1/8 tsp. nutmeg
12 oz. linguine
1 1/2 cup frozen peas
1/4 cup fresh italian parsley leaves
1 cup grated parmesan
1/4 cup. italian bread crumbs
1.) Put 1 tbsp. butter and 1 tbsp. olive oil in large frying pan on med/high heat
2.) Sprinkle 1/4 tsp. each of salt and pepper over chicken. Put chicken in hot frying pan and cook approx. 5 minutes on each side or until cooked through.
3.) Remove chicken and let cool on plate. Add another tbsp of butter and olive oil to the same frying pan, and add mushrooms. Cook for approx. 12 min, or until mushrooms are golden. Add the onion, garlic and thyme and saute until onion is transparent. While the mushroom mixture is cooking, preheat oven to 450 degrees and shred chicken into bite size peices into a large mixing bowl. Also, start to boil the water and cook the noodles as directed.
4.) Add the wine to the mushroom mixture and cook until most of wine has evaporated. Then add the mushroom mixture to the large bowl with the chicken. Strain the linguine, and add to mushroom mixture as well.
5.) Melt 3 tbsp. butter and add flour. Whisk together and then add whole milk, whipping cream, chicken broth, nutmed, and the remaining salt and pepper. Whisk together, turn element to high until sauce is boiling. Simmer uncovered, whisking often until thick and bubbly.
6.) Add the sauce to the mushroom mixture. Stir in well, and then add peas and fresh parsley.
7.) Put the mixture into a greased casserole dish. Mix bread crumbs and cheese and crumble on top. Dob the remaining 3 tbsp. of butter on top of the breading.
8.) Cook in oven for approx. 25 minutes or until bubbling around edge, and breading has browned.