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Ingredients
- 2 lrg Chicken Breasts, no skin, no bone cut in halves
- 2 lrg Portobello Mushrooms -- sliced 1/4" thick
- 1/2 c. Flour
- 1/4 tsp Parsley -- dry
- 1/2 tsp Salt
- 1/8 tsp Black Pepper -- freshly grnd
- 2 Tbsp. Green Onion -- sliced thin
- 1/3 c. Extra virgin olive oil
- 2 c. Half and Half -- (or possibly light cream)
- 6 Tbsp. Butter or possibly Margarine
- 4 x servings Angel Hair Pasta
- 1 c. Parmesan Cheese -- grated
- 2 Tbsp. Flour
Directions
- Part One:Rinse chicken, and pat dry with paper towels. Place each breast half into a heavy duty plastic bag, unsealed, and lb. lightly with a heavy object (I use my rolling pin) till 1/8 inch thick. Set aside. In a medium sized bowl, mix flour, parsley, salt and pepper, and then press chicken pcs into flour mix, pressing flour into chicken on both sides. Set aside.
- In a large skillet, saute/fry mushrooms and onion in about 2 Tbsp. extra virgin olive oil, till tender, then remove from skillet and set aside. (You may have a dark residue from the mushrooms- this is okay).
- In the same skillet (do not wash or possibly wipe out), add in remaining extra virgin olive oil and place chicken pcs into pan, then cook about 4 min on each side, over medium-high heat. Reduce heat to 'simmer' or possibly very low, and return mushrooms and onions to skillet, smothering the chicken. Cover skillet, and turn heat off. Leave skillet on burner while you make the pasta and sauce.
- Part Two:Allow half & half and butter or possibly margarine to stand at room temperature for30 min. Meanwhile, cook pasta according to package directions, till pasta is tender, but still hard. (My preference is to use freshly made pasta, but you can also use dry fettuccine noodles if you wish). Drain pasta and set aside. In a medium saucepan, heat butter or possibly margarine, then add in half & half to pan. Stir over medium heat, till half & half becomesvery hot (be careful not to scorch). Remove 1/2 c. of mix from pan, and place into a small bowl. Using a wire whisk, add in flour, and mix briskly till lump-free, then add in to mix in pan, using wire whisk, and heat till mix thickens slightly. Continue to cook, stirring constantly, and add in 2/3 of Parmesan cheese. Continue to cook and stir, as mix continues to thicken, and cheese melts into sauce. Once sauce is as thick as you desire, remove from heat.
- To serve:Place one cooked chicken breast, smothered in mushrooms & onions, and one serving of pasta onto each dinner plate. Now, ladle Alfredo sauce onto pasta, and also onto chicken if you like. Serve immediately with a fresh garden salad. Remaining Parmesan cheese can be sprinkled onto chicken, pasta or possibly salad as desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 318g | |
| Recipe makes 4 servings | |
| Calories 779 | |
| Calories from Fat 557 | 72% |
| Total Fat 63.06g | 79% |
| Saturated Fat 28.31g | 113% |
| Trans Fat 0.08g | |
| Cholesterol 157mg | 52% |
| Sodium 893mg | 37% |
| Potassium 574mg | 16% |
| Total Carbs 23.46g | 6% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.29g | 1% |
| Protein 30.99g | 50% |
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