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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | teaspoon | black pepper | 2 | tablespoons | all-purpose flour | 1 | pound, raw | boneless, skinless chicken breast | 3 | tablespoons | butter | 1 | medium (2-1/2" dia) | Onion, chopped | 1 | clove | garlic minced | 1 1/4 | cups fluid (yields 2 cups whipped) | heavy cream | 1/3 | cup | Dijon mustard | 1/4 | cup | grated parmesan | 8 | ounces | FETTUCCINE | 8 | tablespoons | fresh parsley, chopped |
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Steps
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Sequence
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Step
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| | 1 | combine flour, pepper, and chicken in a plastic bag. shake to coat chicken | | 2 | brown chicken in 2 tablespoons butter in a large skillet. remove chicken to heated platter and keep warm. | | 3 | add remaining 1 tbsp. butter to skillet. saute onion and garlic until soft. stir in cream, mustard, and cheese. add chicken. keep warm. | | 4 | toss hot pasta with 2 tbsp. parsley. place on a serving platter and top with chicken mixture. sprinkle remaining parsley over chicken. |
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