Chicken and Wild Mushroom Fettuccini |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is delicious. It is from Paula Deen. Ingredients:
1 1/2 lbs boneless skinless chicken breasts, cut into 1/2-inch strips |
1 1/2 teaspoons salt, divided |
1 teaspoon ground black pepper, divided |
2 tablespoons olive oil |
1/4 cup butter |
2 (4 ounce) packages wild mushrooms, sliced |
4 garlic cloves, minced |
2 shallots, minced |
1/2 cup dry white wine |
3 cups heavy whipping cream |
1 tablespoon fresh thyme, minced |
1 teaspoon lemon zest |
1 (5 ounce) package swiss cheese, shredded |
1 (16 ounce) package fettuccine pasta, cooked |
fresh thyme, garnish |
Directions:
1. Sprinkle chicken with 1/2 t salt and 1/2 t pepper.
2. In large skillet, heat olive oil over medium-high heat.
3. Add chicken, and cook, stirring occasionally, for about 4 minutes, or until chicken is browned and cooked through.
4. Remove chicken from pan; set aside, and keep warm.
5. Add butter to skillet, and melt over medium heat.
6. Add mushrooms, garlic, and shallots; cook for 4-5 minutes, or until mushrooms are tender.
7. Add wine; cook for 2 minutes.
8. Stir in cream, thyme, lemon zest, remaining 1 t salt, and remaining 1/2 t pepper.
9. Return chicken to skillet and simmer for 15 minutes, or until cream is slightly thickened.
10. Add cheese, stirring until melted.
11. Serve over hot cooked fettuccini.
12. Garnish with fresh thyme, if desired.
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