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CHICKEN7
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1991-06-06
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CHICKEN WITH ALFREDO SAUCE
4 whole chicken breasts, boneless and skinless
1/3 c. milk
1 c. seasoned bread crumbs
1 lb. fettuccine
cooking oil for deep frying
3 shallots or green onions, finely chopped
3 chopped garlic cloves
3 T. butter
2 c. whipping cream
1/2 T. fresh basil (1/2 t. dry)
1/2 T. fresh tarragon (1/2 t. dry)
1/2 T. fresh thyme (1/2 t. dry)
1/2 T. fresh dill (1/2 t. dry)
1/2 c. grated parmesan cheese
1/2 c. grated romano cheese
Rinse chicken and pat dry. Cut into 1 inch pieces.
Dip in milk to coat. Shake in batches in bag with bread crumbs.
Fry chicken in 2 inches of oil at 375 degrees for 2 or 3 minutes.
Can also bake in single layer at 450 degrees for 7 to 9 minutes.
Cook fettuccine. Drain and keep warm. Cook shallots
and garlic in butter till tender. Add cream. Bring to boil,
reduce and simmer for 5 minutes until thickened. Stir in
remaining ingredients, season with salt and pepper if necessary.
Serve over fettuccine. Top with chicken. Makes 8 servings.
From: Donna Kummer
Date Entered: June 2, 1991