Zutaten für Fried Chicken Asiago W Artichoke Fettuccine
- Chicken Breasts
- 1 cup all-purpose flour
- 1 1/2 cups grated Asiago cheese
- 2 large eggs
- Vegetable Oil
- 14 oz canned artichoke hearts (drained and chopped)
- 1/2 cup chopped shallots
- 2 cloves minced garlic
- Sliced Mushrooms
- 2% Low Fat Milk
- 1/2 cup heavy cream
- Fettuccine
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Zubereitung von Fried Chicken Asiago W Artichoke Fettuccine
- **Sauce Instructions:**
- In a medium saucepan, sauté 1/2 cup chopped shallots, 2 cloves minced garlic, and 8 oz sliced mushrooms over medium heat until softened (about 4 minutes).
- Add 14 oz canned artichoke hearts (drained and chopped), 1/2 cup grated Asiago cheese, 1/2 cup 2% milk, and 1/2 cup heavy cream.
- Reduce heat to low and simmer for 15 minutes, stirring occasionally, until sauce has thickened.
- **Noodle Instructions:**
- Cook 1 lb fettuccine according to package directions until al dente. Drain and set aside.
- Add cooked fettuccine to the artichoke sauce and toss to coat.
- **Chicken Instructions:**
- Gently pound 4 boneless, skinless chicken breasts to 1/4-inch thickness.
- Cut each breast into 4-6 even pieces.
- In a shallow dish, whisk together 1 cup all-purpose flour and 1 cup grated Asiago cheese.
- In a separate shallow dish, beat 2 large eggs.
- Heat 2 inches of vegetable oil in a large skillet over medium-high heat (about 350°F).
- Dip each chicken piece into the egg, then dredge in the Asiago flour mixture, ensuring it's fully coated.
- Carefully place chicken pieces in the hot oil, frying 3-4 pieces at a time to avoid overcrowding.
- Fry for 5-7 minutes per side, or until the chicken is cooked through and the cheese crust is golden brown and crispy.
- Remove chicken from skillet and place on a wire rack to drain excess oil.
- **Assembly:**
- Serve the fried chicken over the creamy artichoke fettuccine. Garnish with extra Asiago cheese and fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
20g
Fat
93g
Carbs
25g
