Creamed Chicken & Fettuccine
Breaded chicken breasts in a mushroom-sherry cream sauce tossed with fettuccine and Parmesan. A restaurant-quality one-skillet dinner ready in just 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis dish has all the hallmarks of something you’d order at a white-tablecloth restaurant, but it comes together in one skillet in half an hour.
Chicken breasts get dipped in egg and flour, pan-fried until golden and crisp, then set aside while you build a luscious mushroom cream sauce right in the same pan drippings.
A splash of dry sherry adds sophistication, Parmesan melts into the sauce for savory richness, and the whole thing gets tossed with hot fettuccine.
Plate the pasta, nestle the chicken on top, and spoon over that reserved sauce.
Chef Tips
- Pound the chicken breasts to even thickness before breading so they cook through at the same rate.
- Use dry sherry, not cooking sherry, which is loaded with salt and tastes nothing like the real thing.
- Build the sauce in the pan drippings; all those browned bits from the chicken are pure flavor gold.
- Reserve a cup of sauce for the chicken before tossing the rest with the fettuccine for the best presentation.
Ingredients
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.
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