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Ingredients
- 6 ounce. pkg. fettuccine noodles
- 2 whole lg. chicken breasts
- Egg
- All-purpose flour
- Salt
- Pepper
- butter
- 1/4 pound mushrooms, sliced
- 1 1/2 c. lowfat milk
- 2 tbsp. dry sherry
- 1/4 c. grated Parmesan cheese
- 1 tbsp. minced parsley for garnish
Directions
- Purchase boneless and skinless chicken breasts. In saucepot, prepare fettuccine as label directs; drain. Return fettuccine to saucepan; keep hot. 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 pcs into egg, then into flour mix to coat proportionately.
- In 10 inch skillet over medium high heat in 2 Tbsp. warm butter (1/4 stick); cook chicken till tender and browned, 10 min. Remove to platter; keep hot.
- Prepare sauce: In drippings in skillet over medium heat, heat 2 more Tbsp. butter. Add in mushrooms and cook till tender. Stir in 2 Tbsp. flour, 1/2 tsp. salt, and 1/8 tsp. pepper; cook 1 minute. Stir in lowfat milk and sherry; cook, stirring constantly, till mix thickens. Stir in cheese till 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.
- 575 calories per serving. A good source of thiamine, riboflavin, niacin, calcium, iron.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 8 servings | |
| Calories 290 | |
| Calories from Fat 150 | 52% |
| Total Fat 16.93g | 21% |
| Saturated Fat 9.25g | 37% |
| Trans Fat 0.04g | |
| Cholesterol 81mg | 27% |
| Sodium 181mg | 8% |
| Potassium 257mg | 7% |
| Total Carbs 19.32g | 5% |
| Dietary Fiber 0.8g | 3% |
| Sugars 3.54g | 2% |
| Protein 14.03g | 22% |
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