Creamed Chicken and Fettuccine
 
Author:
Recipe type: Poultry
Serves: 4
Ingredients
  • 1 package fettuccine noodles (6 ounces)
  • 2 large chicken breasts, skinless, boneless
  • 1 egg
  • flour, all-purpose
  • salt
  • pepper
  • butter
  • 1/4 pound mushrooms, sliced
  • 1 1/2 Cups milk
  • 2 Tablespoons Sherry, dry
  • 1/4 Cup Parmesan cheese, grated
  • 1 Tablespoon parsley, chopped, for garnish
Instructions
  1. 1. In saucepot, prepare fettuccine as label directs; drain. Return fettuccine to saucepan; 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" skillet over medium-high heat, in 2 tablespoons hot butter (1/4 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; 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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