Chicken Breast in Mushroom and Blue Cheese Sauce Linguine

Had a few random items in the fridge and a craving for Blue Cheese so I decided to try something new, which turned out surprisingly well so I thought I would share it with you here. Hope you enjoy!

Ingredients (Serves 2)

2-3 Chicken Breasts (Skin on)
1 Medium Sized Onion
2 Cloves Garlic
500g of Mushrooms, ideally a few different types (I used Forestiere, Chestnut and Portabello)
50ml of white wine
50g of Stilton (or similar blue cheese)
250ml of Chicken Stock (personally use knorr stock pot)
50ml of Single Cream
Truffle Oil (or Olive Oil)
250g of Linguine
Rock Salt
Pepper

Method


Pre-heat oven to Gas Mark 6
Heat a small amount of Truffle Oil in a frying pan to a very high temperature
Place a saucepan of water on a hot ring and bring to the boil.
Dry of the Chicken Skin with a piece of Kitchen Roll, and the sprinkle with rock salt and pepper.
Place Chicken skin side down in the very hot pan, press it down for a few seconds and then leave skin side down to cook for approx 5 mins.
Turn the Chicken and leave on the opposite side for a further 3 mins.
Remove from the frying pan and put in an oven proof dish and in the bottom shelf of the oven for 15-20 mins.
Using the same frying pan add a little more oil and fry off the onion and garlic until lightly brown then add the mushrooms and saute them off.
Place Linguine in the pan of boiling water, bring back to the boil, then reduce heat to simmer.
Add in the white wine and cook for a further few mins
Add the Chicken Stock to the pan and bring to the boil.
Reduce heat and leave to simmer.
With a couple of min's left before the Linguine is ready, crumble the cheese into the mushrooms sauce and stir around.
Reduce the heat to low and add the cream into the sauce.
Take the Chicken out of the oven and remove from bowl.
Add any juices in the ovenproof bowl from the chicken into the sauce.
Strain the Linguine and add into the frying pan and mix well with the sauce.
Slice the Chicken breast into pieces, plate up the Linguine and the sauce and then arrange the chicken breast on the top with the golden brown crispy skin facing up, and serve.

This recipe takes no more than 25 mins including preparation to cook and serve and uses many items you will often find around the kitchen/ fridge. It can be edited obviously and doesn't need to have different types of mushrooms and can use any blue cheese.

It is a fairly rich dish and I have found that I needed small portions of this compared with a normal pasta dish.

Please feel free to leave me any thoughts or feedback on the recipe and take a look at my other recipe idea's.