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Fettuccini With Chicken In Hazelnut Cream Sauce
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- #89870
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
4 boneless skinless chicken breast halves
salt and pepper, to taste
all-purpose flour, as needed
1/4 cup butter
2 tablespoons brandy
1 1/2 cup whipping cream
3/4 cup hazelnuts, chopped and toasted
1 pound fettuccine pasta
2 tablespoons butter
1 pinch grated nutmeg
2 tablespoons chopped parsley
directions
Fill a large pot or Dutch oven with water and add 1 Tb. salt; set to boil for the fettuccine. Cut chicken breasts into strips, about 2 inches long. Season with salt and pepper to taste and dust lightly with flour.
In large heavy skillet, melt first measure of butter; saute chicken pieces a few minutes, until lightly browned on all sides. Remove from pan.
Add brandy and cream to pan and heat to boiling, stirring up browned bits from bottom of pan. Stir in nuts and cook about 5 minutes, until sauce becomes slightly thickened.
Return chicken to pan and simmer gently, uncovered, 5 minutes.
Meanwhile, Add noodles to boiling salted water until tender but firm, 10 to 12 minutes; stir often to prevent noodles from sticking to pan. Drain well and place in pasta bowl or on platter; toss with remaining butter and nutmeg.
Spoon chicken with sauce over; sprinkle with chopped parsley.
added by
KitchenMagician
nutrition data
Nutritional data has not been calculated yet.
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