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Chicken Mushroom Fettuccine
Chicken Mushroom Fettuccine
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Creamy chicken mushroom fettuccine: Elegant one-skillet dish with tender chicken and mushroom sauce over fettuccine. Pair with garlic bread and green salad for a comforting meal.
Ingredients:
  • 6 chicken breast cutlets, about 2 1/2 pounds total
  • Salt and freshly ground pepper to taste
  • 2 Tablespoons olive oil, divided
  • 1 Tablespoon unsalted butter
  • 8 ounces fresh mushrooms, cleaned and sliced
  • 1/3 cup minced shallots
  • 2 cloves garlic, minced
  • 1/2 cup white wine
  • 2 Tablespoons minced fresh flat-leaf parsley
  • 2 Tablespoons all-purpose flour
  • 1 3/4 cups half and half
  • 1/2 cup freshly grated Parmesan cheese, divided
  • 12 ounces fettuccine, cooked according to package directions
  • Additional sprigs flat-leaf parsley for optional garnish
Instructions:
  • Use paper towels to pat the cutlets dry; season both sides with a generous amount of salt and pepper.
  • In a large nonstick skillet over medium heat, heat 1 tablespoon of olive oil and butter. Add seasoned cutlets and cook until browned, about 3 to 5 minutes per side. Transfer the cutlets to a plate to keep warm.
  • Add another luscious tablespoon of olive oil to the skillet, tossing in the mushrooms. Saute for 3 to 5 minutes, giving the occasional stir. Introduce the shallots and garlic to the mix, and keep stirring for about 30 seconds to release their aromatic flavors.
  • Add the wine to the skillet, stir well, then place the chicken cutlets back in along with any juices. Cover the skillet, lower the heat, and cook the chicken until no longer pink and the internal temperature reaches 165 degrees F (74 degrees C), about 8 to 10 minutes. Let it rest.
  • Fill a large pot with salted water and bring to a rolling boil. Cook the fettuccine until al dente, about 8 minutes.
  • Combine flour and 2 tablespoons water in a small bowl to make a slurry. Slowly mix in 1/3 cup cooking liquid from the skillet. Return skillet to medium heat, add the slurry and half and half. Bring sauce to a boil, stirring often until thickened, for 3 to 5 minutes.
  • Once more, take the mixture off the heat and incorporate 1/3 cup of grated Parmesan and minced parsley. Continue to stir until the cheese is completely melted. Sample the sauce and season with salt and pepper to your liking.
  • 1. Drain the fettuccine and separate into 6 portions along with the cutlets. Top with sauce and sprinkle with the remaining grated Parmesan and flat-leaf parsley sprigs, if desired. Serve warm.

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