Creamed Chicken And Fettuccine Recipe
Creamed Chicken And Fettuccine is a very tempting side dish that you must try out. Prepare the Creamed Chicken And Fettuccine effortlessly in a jiffy and let us know after you've enjoyed it !
Ingredients
1/2 12-ounce package fettuccine noodles
2 whole large chicken breasts, skinned and boned
1 egg
All-purpose flour
Salt
Pepper
Butter or margarine
1/4 pound mushrooms, sliced
1 1/2 cups milk
2 tablespoons dry sherry
1/4 cup grated Parmesan cheese
1 tablespoon chopped parsley for garnish
Directions
1. In saucepot, prepare fettuccine as label directs; drain. Return fettuccine to saucepot; 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-inch skillet over medium-high heat, in 2 tablespoons hot butter or margarine i1/4 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.
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-inch skillet over medium-high heat, in 2 tablespoons hot butter or margarine i1/4 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.
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