Thread: How to make chicken with white wine for Chicken Alfredo Fettuccine?

How to prepare the chicken with white wine at home

Brown 1/2 cup chopped onions in a skillet along with one minced clove of garlic. Add the chicken you are using and lightly brown it. Add about 1/4 teaspoon of salt and a little white pepper if you have it. Then add 1 cup of a dry white wine and 1/2 cup of chicken broth. Cook until the chicken is done (no pink anywhere)

After the chicken cools, chopped it or shred it to add to the pasta. Or just serve the boneless breast on a bed of pasta.

Ingredients:
1 pound boneless breast
1 cup half and half
2 tablespoons white flour
1/4 cup chopped shallot
1 teaspoon thyme
1/4 teaspoon oregano
1/2 teaspoon garlic powder
1 tablespoon parsley, chopped
1/2 teaspoon red pepper
2 cups fettuccini pasta
1/2 cup grated Parmesan cheese
1 tablespoon cooking oil
1/2 cup white wine
1 tablespoon SALT


Directions:

Heat up oil slightly in a frying pan over a medium flame. Saute chicken breasts and shallots in oil for 5 minutes or until golden brown. Add lemon juice to chicken and cook for an additional 10 minutes. Remove chicken from flame. Save chicken stock. Transfer chicken into a casserole dish.

Melt butter in clean frying pan. Add flour to butter and stir for about 3 minutes. Slowly add half and half, stirring continuously. Add all spices and seasonings to sauce. Stir in chicken stock and keep stirring. Reduce heat and slowly stir in Parmesan cheese. Keep stirring until a smooth consistency is achieved. Pour sauce over chicken in casserole dish.

Cover and bake for 20 minutes at 350 degrees. While chicken is cooking, prepare fettuccine pasta.

KISS
MAGGI@NGEL

Ingredients:

1 pound boneless breast
1 cup half and half
2 tablespoons white flour
1/4 cup chopped shallot
1 teaspoon thyme
1/4 teaspoon oregano
1/2 teaspoon garlic powder
1 tablespoon parsley, chopped
1/2 teaspoon red pepper
2 cups fettuccini pasta
1/2 cup grated Parmesan cheese
1 tablespoon cooking oil
1/2 cup white wine
1 tablespoon SALT


Directions:

Heat up oil slightly in a frying pan over a medium flame. Saute chicken breasts and shallots in oil for 5 minutes or until golden brown. Add lemon juice to chicken and cook for an additional 10 minutes. Remove chicken from flame. Save chicken stock. Transfer chicken into a casserole dish.

Melt butter in clean frying pan. Add flour to butter and stir for about 3 minutes. Slowly add half and half, stirring continuously. Add all spices and seasonings to sauce. Stir in chicken stock and keep stirring. Reduce heat and slowly stir in Parmesan cheese. Keep stirring until a smooth consistency is achieved. Pour sauce over chicken in casserole dish.

Cover and bake for 20 minutes at 350 degrees. While chicken is cooking, prepare fettuccine pasta.

KISS
MAGGI@NGEL