Title: Creamed Chicken and Fettuccine
Categories: Main
Yield: 4 Servings
| 1 | pk | 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 | tb | Sherry,dry |
| 1/4 | c | Parmesan cheese,grated |
| 1 | tb | Parsley,chopped,for garnish |
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 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.