Category: Main Dishes

Origin: Lebanon


For how many people: 5

Preparation time: 20 min

Cooking time: 30 min


Story of the recipe or story of the chef:

This is something I happened to put together one day. I had Portobello mushrooms and chicken and wanted to do something with them. My son wanted only pesto pasta, so I wanted to add some proteins, one way or another. It’s now one of my husband and kids’ favorite dishes. So simple to make, especially if you have a last-minute dinner.



List of ingredients:

  • 5 chicken breasts, cut in ½.
  • Garlic, olive oil, white wine (optional), thyme and oregano for chicken marination
  • 5 big Portobello mushrooms, sliced (you can increase or decrease this amount as you wish)
  • 15 small brown mushrooms, sliced
  • 2 cloves of garlic
  • 1 tbsp butter
  • 1 tbsp minced coriander
  • 1 tbsp pesto
  • 300ml to 400 ml cooking cream
  • Fresh thyme
  • Salt and ground black pepper to taste
  • 2 tbsp olive oil
  • Parmesan cheese
  • 1 pack of linguine pasta


Preparation Mode:

1.    Marinade the chicken breasts for at least 6 hours in garlic, olive oil, thyme, oregano and white wine.

2.    In a deep pan or pot, put the olive oil and add the chicken breasts. Cook each side on a medium heat for approximately  4 to 5 minutes before turning over. Once cooked, remove from the pot and set aside in a dish.

3.    In the same pot, add 1 tablespoon of butter and add the sliced mushrooms and cook until mushrooms are soft. Once soft, add the crushed garlic and coriander and cook for 1 minute.

4.    Add the cooking cream. After 2 minutes, add the pesto paste and, after another 2 minutes, return the cooked chicken to the pot with the mushrooms and cream.

5.    Allow to reach a simmering point and, once the cream starts to thicken a bit, let it simmer for 3 to 4 minutes on a low heat.

6.    Boil linguine on the side to accompany this dish.

7.    When serving, grate some parmesan cheese on top of the chicken, mushrooms and sauce. Enjoy!



My top tip:

Make sure you have a baguette ready, because you do not want to keep 1 drop of sauce on your plate when the pasta and chicken is gone. It’s too good to throw away.