MEDFORD, Ore. -- NewsWatch 12's Gio Insignares is 'In the Kitchen' with Sherry Henney from Sherry's Pasta.
Recipe Serves 2-3 adults.
4-Boneless/skinless chicken thighs
Herb de Provence (RVGCM) the Lavender Farm
4 Chanterelle Mushrooms (RVGCM) Louis Mushrooms
1 Pint of Heavy Whipping Cream
1 Box of Sherry’s Pasta Fettuccine (RVGCM) Sherry’s Pasta
By George Finishing Cheese (RVGCM) By George
Salt and Pepper
Baguette (RVGCM) Rise Up Breads
Sherry’s Pasta Roasted Cashew Pesto (RVGCM) Sherry’s Pasta
1 Pkg of 4 boneless/skinless chicken thighs
Herb de Provence.
Rub the herbs on the thighs and massage in well. Be generous with the herbs. Put in Zip lock and let sit in fridge for the night or at least 1 hour.
Bake chicken in a pan at 350 for 45 minutes.
Boil a pan of water and add salt to it.
In a frying pan put ½ cup of butter and melt
Add 4 Chanterelle mushrooms sliced and lightly washed to the pan.
Slice up chicken and add to pan.
Cook on about med heat sautéing for about 10 minutes.
Add about 3 Tbsps of white flour and mix.
Add in 1 pint of heavy whipping cream and mix up well. Put on simmer.
When water boils, add 1 pkg of Sherry’s Pasta Fettuccine and time 1 minute. Strain and add to a large bowl. Pour sauce on top and fold everything together.
Grate some of By Georges Finishing Cheese on top.
Slice up some rounds from the baguette. Spread Roasted Cashew Pesto on them and toast under the broiler till warm.
Serve on the side of the plate with the pasta and enjoy