Creamed Chicken And Fettuccine
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Main dishes | 4 | Servings | |
INGREDIENTS
| 1 | Fettuccine noodles, 6oz | |
| 2 | Large chicken breasts | |
| 1 | Egg | |
| Flour, all-purpose | ||
| Salt | ||
| Pepper | ||
| Butter or margarine | ||
| 1/4 | lb | Mushrooms, sliced |
| 1 1/2 | c | Milk |
| 2 | T | Sherry, dry |
| 1/4 | c | Parmesan cheese, grated |
| 1 | T | Parsley, choppedfor garnish |
INSTRUCTIONS
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 or margarine (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 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. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 534
Calories From Fat: 77
Total Fat: 8.7g
Cholesterol: 132.4mg
Sodium: 296.1mg
Potassium: 556.3mg
Carbohydrates: 66g
Fiber: 2.4g
Sugar: 5.5g
Protein: 42.7g