My Profile
My Account

Recipe of the Day

Share a Recipe

Browse Recipes

My Favorites

My Recipes

Discuss Recipes

Top Recipe Contributors:

Browned Butter and Chicken Fettucine
Submitted by: sgnewt

Printer Friendly Version
Ask a Question

sgnewt says: "Margarine is no substitute when it comes to browning butter for this really simple dish. The high quality of real butter is necessary for best results."

12 ounces dried fettucinne, uncooked
1/2 cup butter
4 skinned and boned chicken breast halves, cut into strips
1 clove of garlic, crushed
1 (2.23-oz) package slivered almonds, toasted
1/2 cup chopped fresh parsley
2 tablespoons dry white wine
1 teaspoon lemon juice
1/2 teaspoon sea salt
1/4 cup freshly grated Parmesan cheese

Cook pasta according to package directions; drain and keep warm.

Meanwhile, melt butter in a large skillet over medium-high heat, sweirling skillet until butter is browned. Add chicken, garlic, and almonds; cook 4 minutes or until chicken is done. Stir in parsley and next 3 ingredients; toos with hot cooked pasta. Sprinkle with cheese and serve immediately.

Yield: 4 servings

Have a question about this recipe?   » Email sgnewt


  © 2005 - 2008., Kingwood TX - All rights reserved.   Advertise  |  Feedback  |  Contact Us  |  Usage Policy  |  Site Map
  Web development by Kosmin Media Group.