FETTUCCINE WITH CREAMY CHICKEN (Yield: 4 servings) 2 tablespoons butter or margarine 1 boneless, skinless whole chicken breast, cut into thin strips 1 onion, chopped 1 tablespoon all-purpose flour 1 cup half-and-half 2 tablespoons sherry 2 teaspoons Dijon mustard 1/2 teaspoon salt 1/8 teaspoon pepper 12 ounces fettuccine Grated Parmesan cheese Chopped parsley In a large skillet, melt 1 tablespoon butter; add chicken and sauté until lightly browned on all sides. Remove from skillet. In same skillet, melt remaining butter; add onion and sauté until golden brown. Return chicken to the skillet. Sprinkle with flour, stirring to combine. Add half-and-half, stirring constantly, until sauce is smooth and creamy. Simmer, stirring occasionally, for 10 minutes. Add sherry, mustard, salt, and pepper. Cook fettuccine according to package directions; drain well. Place fettuccine into individual serving bowls. Ladle chicken sauce over the top; sprinkle with Parmesan and chopped parsley. Serve immediately.
Posted on: Mon, 17 Jun 2013 04:01:57 +0000
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