Fettuccini With Chicken In Hazelnut Cream Sauce

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.