Sunday, July 26, 2009

Chicken in a Cream Wine Sauce over Fettuccine

Chicken breasts, thin. get scallopini at the store or cut it yourself.
mixed mushrooms (portobello , oyster, and button)
good white wine
1 clove minced garlic

clean and slice mushrooms, set aside. mix a good amount of salt and pepper in a cup of flour. Set a large pan of water to boil for pasta.

Once water is boiling add pasta.

Heat a frying pan (I use cast iron) with vegetable oil. Dredge the chicken in the flour and when oil is hot (looks like it ripples in the pan) lay the floured chicken in the oil. As you lay the chicken in the oik place the chicken in the edge of the pan closest to you and and down away from you to avoid getting burned.

Brown the chicken on both sides (being sure it is done through but not over cooked). set the cooked chicken on a plate and set aside.

Drain the oil from the pan but do not clean off all the drippings in the pan. add about a tablespoon of oil to the pan and the mushrooms. Cook the mushrooms the way you like them, personally I like them browned. Remove the mushrooms from the pan and add them to the chicken.

pour 1 cup wine in the hot pan and let it cook down while scrapping the bits up into the sauce. If sauce is looking too dry add more wine or water but you have to be sure the wine cooks a little to get the alcohol taste out. add the cream a half cup to a cut, you be the judge.

Once sauce comes up to just a boil add in the mushrooms and chicken to coat and heat up, finish with chopped parsley and serve with fettuccine.

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