Chicken Breast And Linguine In White Wine Sauce - cooking recipe

Ingredients

2 to 3 boneless, skinless chicken breasts, halved
1 large white onion, diced
1/2 large green bell pepper, diced
1/2 large red bell pepper, diced
4 to 6 garlic cloves, crushed
1 stick butter (may use margarine)
1/2 c. light cream (may use milk)
1 c. white wine
1 Tbsp. Italian seasoning
1 Tbsp. lemon juice (optional)
1 Tbsp. cornstarch
1 1/2 Tbsp. parsley flakes
linguine to serve six, cooked until soft

Preparation

In a large skillet, melt butter; add crushed garlic and saute until soft.
Add onion and bell pepper (red and green); saute until soft.
Add chicken breasts and saute over medium-high heat until almost done, about fifteen minutes.
Add white wine, Italian seasoning, lemon juice and parsley flakes; cover and continue to heat over medium to low heat until chicken is done.
Add cream; cover and continue to heat.
(Linguine should be almost ready to serve.)
If needed, mix cornstarch in about 1 1/2 tablespoons water and stir into sauce for thickening.
It should not be too thick, but the consistency of a creamy sauce.
Remove chicken and place on a plate.
Pour sauce over drained linguine in a pot or bowl and mix.
Serve linguine on the side.
Sprinkle with grated Parmesan cheese, if desired.
A nice green salad with Italian dressing and garlic bread or sticks, served with a chilled white wine will top off a great meal.
Try spumoni for dessert.
Make it a perfect evening; put on an Italian opera or a great Italian singer on the tape deck or CD player.
If it's a really romantic evening, set the table with red and white linen, candles and dim the lights.