Chicken And Wild Mushroom Fettuccine Recipe
In my opinion there's not another recipe better than this Chicken And Wild Mushroom Fettuccine that is the reason I am so thrilled about introducing it to you. A delicious Main Dish, the Chicken And Wild Mushroom Fettuccine completes your meal. The marriage of the irresistible flavors of Chicken with other ingredients is the secret to this Chicken And Wild Mushroom Fettuccine. There is no bigger sin than reading this recipe of Chicken And Wild Mushroom Fettuccine and not trying it out.
Ingredients
3/4 pound skinless, boneless chicken thighs, cut into 2-inch chunks
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 tablespoons butter
2 medium leeks (white part only), thinly sliced
3/4 pound sliced fresh wild mushrooms
1 teaspoon dried tarragon
1 cup heavy cream
1/4 cup Madeira or dry sherry
3/4 pound fettuccine
Directions
1. Season chicken with 1/4 teaspoon each salt and pepper. Heat 2 table-spoons of butter in a large frying pan over medium heat. Add chicken and cook, turning, until browned outside with no trace of pink inside, about 10 minutes. With tongs, remove chicken from pan.
2. Add remaining 2 tablespoons of butter to pan, reduce heat to medium-low, and add leeks, mushrooms, and tarragon. Cook, stirring occasionally, until mushrooms are tender and leeks are soft, about 7 minutes. Return chicken to pan and add cream and Madeira. Bring to a boil, reduce heat, and simmer, uncovered, 3 minutes to reduce sauce slightly. Season with remaining 1/4 teaspoon each salt and pepper.
3. Meanwhile, in a large pot of boiling salted water, cook pasta until tender but still firm, 5 to 7 minutes. Drain in a colander.
4. Toss pasta with chicken and mushroom sauce. Divide among 4 dinner plates and sprinkle with parsley.
2. Add remaining 2 tablespoons of butter to pan, reduce heat to medium-low, and add leeks, mushrooms, and tarragon. Cook, stirring occasionally, until mushrooms are tender and leeks are soft, about 7 minutes. Return chicken to pan and add cream and Madeira. Bring to a boil, reduce heat, and simmer, uncovered, 3 minutes to reduce sauce slightly. Season with remaining 1/4 teaspoon each salt and pepper.
3. Meanwhile, in a large pot of boiling salted water, cook pasta until tender but still firm, 5 to 7 minutes. Drain in a colander.
4. Toss pasta with chicken and mushroom sauce. Divide among 4 dinner plates and sprinkle with parsley.
