Creamed Chicken and Fettuccine
Recipe type: Poultry
Serves: 4
  • 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
  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.
Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.