Creamed Chicken And Fettuccine

Recipe Ingredients

1		Fettuccine noodles - (6oz)
2		Chicken breasts (large)
1		Egg
		Flour - all-purpose
		Salt
		Pepper
		Butter or margarine
1/4 lb	113g / 4oz	Mushrooms - sliced
1 1/2 cups	355ml	Milk
2 tablespoons	30ml	Sherry - dry
1/4 cup	36g / 1.3oz	Parmesan cheese - grated
1 tablespoon	15ml	Parsley - chopped, for garnish

Recipe Instructions

1. In saucepot, prepare fettuccine as label directs; drain. Return fettuccine to saucepan; keep warm.

2. Meanwhile, cut each chicken breast in half. In small bowl, beat egg slightly. On waxed paper, mix 1/4 cup flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Dip chicken pieces into egg, then into flour mixture to coat evenly.

3. In 10" skillet over medium-high heat, in 2 tablespoons hot butter or margarine (1/4 stick), cook chicken until tender and browned, 10 minutes. Remove to platter; keep warm.

4. Prepare sauce; In drippings in skillet, over medium heat, heat 2 more tablespoons butter or margarine; add mushrooms and cook until tender. Stir in 2 tablespoons flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook 1 minute. Stir in milk and sherry; cook, stirring constantly, until mixture thickens. Stir in cheese until melted. Remove 1 cup sauce.

5. Toss fettuccine with sauce in skillet. Arrange on platter with chicken. Pour reserved sauce over chicken. Sprinkle fettuccine with parsley.

Source:
Cindy Pawlcyn, Fog City Diner

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.