Wednesday, July 7, 2010

Parmesan Crusted Chicken/Pasta with White Wine Sauce

The set up to dredge the chicken (dip in flour, then egg, then panko and parmesan cheese)

Here is the chicken before it is cooked....
Brown each side in pan with olive oil...
Finish off chicken in the oven at 350 for 30 minutes...

Mushrooms cooked in garlic, chicken broth, heavy cream and white wine... yum.. I added flour to thicken it up, 1/4 cup of flour will do the trick... salt and pepper to taste!

Parmesan Crust Chicken & Pasta
with Mushroom White Wine Sauce

-Pkg. of Fettuccine Noodles

For Chicken:
-4 chicken Breasts (boneless, Skinless)
-2 cups Panko Bread Crumbs
-2 cups grated Parmesan Cheese
-2 eggs
-3/4 cup flour or less

Mix bread crumbs and cheese together in a separate bowl, flour in a separate bowl, eggs in bowl.  Dredge chicken in flour, then dip in egg and then roll in the crumbs...Brown on both sides with some olive oil in a pan on stove and then finish off in a foil covered pan in the oven at 350
for 30 mins.

1-2 Tbsp Olive Oil
2 cups heavy cream
3 cloves garlic diced
2 cups baby bella mushrooms (sliced)
2 cups white wine
2 cups chicken broth
1/4 cup of flour to thicken
salt and pepper to taste..

Saute garlic in olive oil, add mushrooms and 1/2 cup of chicken broth.  Cook mushrooms down on medium heat.  Add White wine, the rest of broth and cream, add flour and bring to boil.  salt and pepper to taste.

Cook up noodles and serve sauce over noodles with Chicken on top... So good!

This is my friend Leslie's recipe and she came over to my house and made it and it was so delicious! I am in love! I added the flour because I like thick cream sauces and also if you want to sprinkle parmesan cheese over the top of the meal at the end that makes it great!

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