Make this tasty dish for family or dinner guests! To reduce the fat content, substitute the 3 cups half and half cream with 1½ cups half and half cream plus 1½ cups milk (I use 1%). Increase flour to 1/3 cup.
For 6 Serving(s)
Cut the chicken into small strips, and clean and slice the mushrooms. Cook them on medium-high heat setting in a large frypan with water. Continue to add water so the pan doesn't go dry. When the chicken is no longer pink, remove it and the mushrooms from the pan and set aside.
Add olive oil and garlic to the pan, and cook for one minute.
Mix in flour and salt. Whisk/stir in cream, thyme, chicken stock, cayenne and wine. Cook on medium-high heat setting, stirring constantly, until mixture boils and thickens, about 10 minutes.
Add chicken and mushrooms. Using a large serving spoon, toss the chicken mixture with linguine and parmesan cheese.