Ingredients Jump to Instructions ↓

  1. 1 Fettuccine noodles - (6oz)

  2. 2 Chicken breasts (large)

  3. 1 Egg Flour - all-purpose Salt Pepper Butter or margarine

  4. 1/4 lb 113g / 4oz Mushrooms - sliced

  5. 1 1/2 cups 355ml Milk

  6. 2 tablespoons 30ml Sherry - dry

  7. 1/4 cup 36g / 1 1/3oz Parmesan cheese - grated

  8. 1 tablespoon 15ml Parsley - chopped, for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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