Ingredients for Chicken And Wild Mushroom Fettuccini
- Boneless Skinless Chicken Breasts
- 1 teaspoon salt
- Ground Black Pepper
- 2 tablespoons olive oil
- 4 tablespoons butter
- Wild Mushrooms
- Garlic Cloves
- 2 shallots, finely chopped
- Dry White Wine
- Heavy Whipping Cream
- Fresh thyme sprigs, for garnish (optional)
- Zest of 1 lemon
- Swiss Cheese
- Fettuccine Pasta
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How to Make Chicken And Wild Mushroom Fettuccini
- Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, for 4-5 minutes, or until browned and cooked through. Remove chicken from skillet and set aside.
- Melt butter in the same skillet over medium heat. Add sliced mushrooms, minced garlic, and finely chopped shallots. Cook for 4-5 minutes, or until mushrooms are tender.
- Pour in white wine and cook for 2 minutes, allowing the alcohol to cook off.
- Stir in heavy cream, fresh thyme leaves, lemon zest, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper.
- Return chicken to the skillet. Simmer for 15 minutes, or until the sauce has slightly thickened.
- Stir in Parmesan cheese until melted and creamy.
- Meanwhile, cook fettuccine pasta according to package directions.
- Serve the creamy chicken and mushroom sauce over hot fettuccine.
- Garnish with fresh thyme sprigs, if desired.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
5g
Fat
188g
Carbs
17g
