Buttermilk Fettuccine With Chicken Breasts Recipes

HOMEMADE CHICKEN FETTUCCINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add parmesan cheese when at desired consistency. Serve over noodles.

HOW TO MAKE CHICKEN BREASTS WITH A BUTTERMILK MARINADE

Steps:

• Add 2 tablespoons of white vinegar or fresh lemon juice to a measuring cup. Add enough milk to equal 1 cup.
• Mix gently and let stand 20 to 30 minutes at room temperature.
• Add prepared chicken breasts to a glass bowl or plastic bag.
• Pour buttermilk mixture over chicken breasts. Cover, refrigerate an dallow to marinate for at least 8 hours or overnight up to 24 hours.
• Cook, bake, fry, or grill as desired.

BUTTERMILK FETTUCCINE WITH CHICKEN BREASTS

Steps:

• Cook fettuccine according to package directions and drain.
• Preheat oven to 425°F Stir together dressing and mustard; set aside.
• Pour fettuccine into oiled baking dish.
• Sauté chicken in butter in a large skillet.
• Transfer cooked chicken to the bed of fettuccine.
• Add wine to the skillet; cook to reduce to desired consistency.
• Drizzle over chicken.
• Pour the reserved dressing mixture over the chicken.
• Bake at 425°F about 10 minutes, or until dressing forms a golden brown crust.