Chicken Fettuccine in Browned Butter Sauce
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"An easy, stove top dish for the busy cook; it's flavorful and rich. Serve this as a busy weeknight dinner or fancy it up for dinner guests and serve with a vegetable, salad, bread and some wine. Please note: you must use butter, no substitutions. This recipe is courtesy of Southern Living magazine."
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 12 ounces fettuccine, cooked and drained
- 1⁄2 cup butter
- 1 clove garlic, minced or crushed
- 2 tablespoons dried parsley
- 2 tablespoons dry white wine
- 1 teaspoon lemon juice
- 1⁄2 teaspoon salt
- 1⁄4 cup parmesan cheese, freshly grated
- 4 boneless skinless chicken breasts, cut into strips or 4 chicken tenders, about 1 pound
- 1⁄2 cup slivered almonds, toasted
directions
- Preheat oven to 300 degrees; bake almond slivers on an ungreased cookie sheet for 5-7 minutes or until browned.
- Meanwhile, in a saucepan, boil water and cook fettuccine according to package directions; drain and keep warm in a covered 2 quart casserole dish.
- Melt butter in a large skillet over medium to high heat, stirring constantly.
- Butter will begin to be frothy like and bubble, then brown.
- Add the chicken, garlic and toasted almonds; cook about 5 minutes or until chicken is done.
- Stir in the parsley, wine, lemon juice and salt.
- Add chicken and sauce to noodles, toss to coat.
- Sprinkle with fresh grated parmesan and serve.
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Reviews
-
SO good! I made this with leftover roasted chicken and angel hair because I think those noodles work better with thin sauces. I also put the garlic in at the beginning as soon as I started the butter melting so that it would be nice and soft, and I used fresh parsley. It was just amazing, and we'll have it again for sure! -
Delicious! One of my favorite go-to meals for company. It's simple, yet elegant and the ingredients seem to please the masses. It's also a great comfort-food without being too heavy. -
The only thing I might recommend is to make sure you start the water boiling to cook the fettucine soon enough. We found ourselves waiting on pasta to finish cooking. The recipe was wonderful! I can't say enough we will be adding it to our regular rotation. -
Fantastic! This is a prime example of that "sometimes simple is best". The ingredients are simple and preparation simple...results are beyond belief delicious! I did not use the almonds, but did saute 1 c. of sliced mushrooms with the chicken, and upped the sauce ingredients by half. I served this over garlic-herb fettucine and a fantastic dinner was had by all. Thanks for sharing this gem Tara!
RECIPE SUBMITTED BY
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TheDancingCook
Whitehall, Pennsylvania
Welcome! I joined this website in 2001, as a new wife and Mom of a 1 y/o and I was 28 yrs old and did not know about cooking. I found this website cause I searched the web and wanted to find a good recipe for carrots! I found that recipe and so much more here over the years. I learned so much from this website and opened up my eyes to other recipes. I now am 46 y/o. I am now divorced and my then 1 y/o son is now a Marine. I have a wonderful man in my life that loves and appreciates my cooking and I thank this site for all of its help. I still come here for recipes. I hope you like my recipes and your family enjoys them also....there is many here and I love to pass them on.
