How to make it

  • Rinse chicken and pat dry with paper towels.
  • Place each breast half into plastic bag unsealed and pound lightly with heavy object.
  • Set aside then in medium bowl mix flour, parsley, salt and pepper.
  • Press chicken pieces into flour mixture pressing into chicken on both sides then set aside.
  • In large skillet sauté mushrooms and onion in 2 tablespoons olive oil until tender then set aside.
  • In same skillet add remaining olive oil and place chicken pieces into pan.
  • Cook 4 minutes on each side over medium high heat then reduce heat to simmer.
  • Return mushrooms and onions to skillet smothering the chicken then cover and turn heat off.
  • Leave skillet on burner while you make the pasta and sauce.
  • Cook pasta according to package until pasta is tender but still firm then drain and set aside.
  • In medium saucepan melt butter then add cream and stir over medium heat until warm.
  • Remove 1/2 cup mixture from pan and place into small bowl.
  • Using wire whisk add flour and mix briskly until lump free then add to mixture in pan.
  • Heat until mixture thickens slightly the continue to cook stirring constantly.
  • Add 2/3 cup parmesan cheese then continue to cook and stir until cheese melts into sauce.
  • Once sauce is as thick as you desire remove from heat.
  • Place one cooked breast smothered in mushrooms onions and one serving pasta onto each plate.
  • Ladle sauce over pasta and chicken then serve immediately with remaining parmesan sauce.

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