Recipe - Lemon Cream Chicken (Or Salmon) Linguini

1 pound Linguini
One half cup Extra virgin olive oil
1 Maui onion; cut or sliced up
2 Cloves garlic; minced (up to
3)
One half pound Fresh mushrooms; cut or sliced up
2 tablespoon Allpurpose flour
2 cup Chicken broth; cold
One half teaspoon Dried basil; crushed
Salt and pepper; to taste
One half cup Lemon juice; or lime juice
1 Lemon; zest of, or lime
1 cup Heavy cream; or half and
half
4 Chicken breasts; split in
half OR
4 Salmon steaks; 4 ounce each
8 Sprigs sweet basil; garnish
8 Lemon twists; garnish

Cook the pasta according to the package directions. In a medium saucepan,
combine the olive oil, garlic and onions and cook for a few minutes; add
mushrooms and continue to cook another 2 or 3 minutes. Remove veggies and
reserve. Stir in the flour and allow it to brown slightly. Add the cold
chicken broth and whisk until sauce starts to boil. Reduce the heat. Add
lemon juice, zest, basil, salt and pepper and simmer VERY gently,
uncovered, for about 10 minutes. Remove from heat and stir in cream. Add
veggies. Place the chicken OR salmon steaks on a greased grill rack. Grill
directly over mediumhot coals until the chicken is golden brown or until
the fish flakes. Toss the hot pasta with the lemon cream mixture. Serve the
chicken OR steaks over the pasta. Garnish with fresh basil. Garnish with
fresh basil sprigs and lemon twists. NOTE Mary, just a little hint: after
you have juiced the lemon that you use for juice, throw it into the pasta
water pan. I make a similar dish, with less zest and more juice and tossing
the juiced lemon halves into the water makes the lemon taste sort of sink
into the pasta! Great dish! Regards from Memphis, Alyce Mantia Me ke aloha,
Mary

NOTES : E hele mai oukou e ai! (Come and eat!)

Recipe by: Mary Spero Posted to TNT Prodigy's Recipe Exchange Newsletter
by MarySpero@prodigy.com (MS MARY E SPERO) on 9 Au, g 1997