Chicken Fettuccine
Ingredients
Chicken
- 6 oz chicken breast
- flour for coating
- 2 oz sweet butter (could substitute margarine)
- 1 teaspoon seasoning salt
- 1 oz. white wine
Fettuccine
- 2 1/2 oz. sweet butter (could substitute margarine)
- 3 oz. chicken
- 2 oz. sliced, fresh mushrooms
- 8 oz. heavy cream
- 2 oz. imported, grated parmesan cheese
- 2 oz. (9-12) toasted pine nuts
- 4 oz. cooked spinach fettuccine
- 4 oz. cooked egg fettuccine
Preparation
Chicken
-
Cut the chicken breast into 1/2 inch cubes
-
Coat chicken with flour. Make sure the chicken is well-coated
-
In a large frying pan, put in butter. Heat until hot.
-
Place floured chicken in saute pan and cook until golden brown
-
Add white win to pan, AND LET IT DEGLAZE. (THE WINE, WHICH IS OPTIONAL, WILL FALRE UP IN THE PAN FOR A MOMENT)
-
DRAIN THE CHICKEN IN A . PERFORATED pan or colander and cool for immedaite user, or place in refirgerator for later use.
Fettuccine
-
Heat frying pan with 1/2 oz. sweet butter
-
Add chicken and mushrooms. Saute until warm.
-
Add heavy cream. Let it reduce.
-
Add imported parmesan and remaining sweet butter until you have a sauce-like consistency
-
Take the cooked pasta, drained and hot, and add to cream mixture in the fryin pan. Toss until ingrdients are thoroughly mixed.
-
Place ina pasta bowl and garnish with toasted pine nuts.