Wednesday, May 11, 2011

Parmesan Chicken with Fettuccine Alfredo

Note: These were the first two recipes I posted on this blog, but thought since it has been almost 2 years, it would be a good one to repost. At that time we didn't have many visitors, but now we have hundreds! (Thank you :). This Alfredo Sauce can be used in many ways making other dishes. It's delicious!

Posted by Lori:

One of my families' favorite meals is Parmesan Chicken and Fettuccine Alfredo. It's always a favorite when taken to church potluck dinners or other gatherings. My husband likes "red" (spaghetti) sauce instead of Alfredo, so I always serve it with both whenever I make it at home or take it to dinners.


4 boneless chicken breasts
1 large egg, lightly beaten
1/2 cup Italian-seasoned breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon poultry seasoning
Olive oil

In shallow dish, mix together breadcrumbs, Parmesan cheese, and poultry seasoning. Cut chicken breasts in half, lengthwise. Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Dip chicken in beaten egg, the coat in breadcrumb/cheese mixture. Fry chicken in olive oil in large skillet over medium-high heat until browned on both sides. (You can bake the chicken in the oven if desired.  Use olive oil, still, but in a smaller amount.) Serve with spaghetti sauce or Alfredo sauce.

8 oz. uncooked fettuccine
1/2 cup butter (can use 1/4 cup, if desired)
1/2 cup heavy whipping cream
3/4 cup grated real Parmesan cheese (Walmart brand doesn't seem to melt well.)
1 1/2 tablespoon garlic powder
2 tablespoon chopped fresh parsley (optional)

Cook fettuccine according to package directions. Drain, place in large bowl.

Combine butter and whipping cream in saucepan. Cook over low heat until butter melts. Stir in cheese and parsley. Serve with fettuccine.

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