Creamed Chicken And Fettuccine
Ingredients
6-oz. pack fettuccine noodles
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 Tbsp. sherry, dry
1/4 C. parmesan cheese, grated
1 Tbsp. parsley, chopped, for garnish
Cooking Instructions
In saucepot, prepare fettuccine as label directs; drain. Return fettuccine to saucepan; keep warm. Meanwhile, cut each chicken breast in half. In small bowl, beat egg slightly. On waxed paper, mix 1/4 C. flour, 1/2 tsp. salt, and 1/8 tsp. pepper. Dip chicken pieces into egg, then into flour mixture to coat evenly. In 10-inch skillet over medium- high heat, in 2 Tbls. hot butter or margarine (1/4 stick), cook chicken until tender and browned, 10 minutes. Remove to platter; keep warm. Prepare sauce; In drippings in skillet, over medium heat, heat 2 more Tbls. butter or margarine; add mushrooms and cook until tender. Stir in 2 Tbls. flour, 1/2 tsp. salt, and 1/8 tsp. pepper; cook 1 minute. Stir in milk and sherry; cook, stirring constantly, until mixture thickens. Stir in cheese until melted. Remove 1 C. sauce. Toss fettuccine with sauce in skillet. Arrange on platter with chicken. Pour reserved sauce over chicken. Sprinkle fettuccine with parsley.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)