Creamed Chicken & Fettuccine
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
pasta, fettuccine
|
|
| 2 | large |
chicken breasts
|
*
|
| 1 | each |
eggs
|
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
butter
or margarine |
*
|
| ¼ | pound |
mushrooms
sliced |
|
| 1 ½ | cups |
milk
|
|
| 2 | tablespoons |
sherry
dry |
|
| ¼ | cup |
Parmesan cheese
grated |
|
| 1 | tablespoon |
parsley leaves
chopped, for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
pasta, fettuccine
|
|
| 2 | large |
chicken breasts
|
*
|
| 1 | each |
eggs
|
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
butter
or margarine |
*
|
| 113.4 | g |
mushrooms
sliced |
|
| 355 | ml |
milk
|
|
| 3E+1 | ml |
sherry
dry |
|
| 59 | ml |
Parmesan cheese
grated |
|
| 15 | ml |
parsley leaves
chopped, for garnish |
|
Directions
In saucepot, prepare fettuccine as label directs; drain.
Return fettuccine to saucepan; keep warm.
Meanwhile, cut each chicken breast in half.
In small bowl, beat egg slightly.
On waxed paper, mix ¼ cup flour, ½ teaspoon salt, and ⅛ teaspoon pepper.
Dip chicken pieces into egg, then into flour mixture to coat evenly.
In 10 inch skillet over medium-high heat, in 2 tablespoons hot butter or margarine (¼ stick), cook chicken until tender and browned, 10 minutes.
Remove to platter; keep warm.
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, ½ teaspoon salt, and ⅛ 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.
Toss fettuccine with sauce in skillet. Arrange on platter with chicken.
Pour reserved sauce over chicken.
Sprinkle fettuccine with parsley.
