Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds skinless, boneless chicken breasts

  2. 2 tablespoons butter

  3. 1 pound (16 ounces) fresh mushrooms, sliced

  4. 2 large cloves garlic, minced

  5. 1 tablespoon all-purpose flour

  6. 3/4 cup whipping cream

  7. 1 teaspoon salt

  8. 1/2 teaspoon pepper

  9. 1 cup (3 to 4 ounces) Wisconsin American Grana Cheese, grated

  10. 1 (16-ounce) package fettuccine Chopped fresh parsley for garnish

Instructions Jump to Ingredients ↑

  1. Wash chicken and pat dry. Cut into 1-inch cubes. Heat butter in skillet over medium-high heat. Add chicken; sauté, stirring until fully cooked 2 to 3 minutes. Add mushrooms and garlic; cook until mushrooms are heated through. Stir in flour and cook 2 minutes. Stir in cream and simmer over low heat for 1 minute. Add salt and pepper to taste. Stir in 1/2 cup of Grana Cheese. Keep warm. Meanwhile, in boiling water, cook fettuccine according to package directions. Drain and turn into a warm serving bowl. Pour garlic chicken sauce over and sprinkle with remaining Grana Cheese; garnish with parsley and serve.


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