|
Chicken Mushroom Linguine
My husband and I enjoyed this dish. It needed a bit more salt. I did not add the salt called for and I used homemade chicken stock and eliminated the sour cream. My sauce was nice and brown as I browned the mushrooms, onions and chicken in light butter. I will have it again and may even try it with beef. I used Wondra to thicken the sauce.
2 users found this review helpful
|
Reviewed On:
Nov. 13, 2009
|
