Fennel Chicken with Fettuccine
Source of Recipe
www.hearthware.com
Recipe Introduction
"Butter, garlic and anise make this dish worthy of a party. You can make it even more festive by using Cornish hens (check the time and temperature chart in the front of the cookbook for cooking time)."
List of Ingredients
2 teaspoons fennel seeds
3 large cloves garlic, minced or pressed
2 tablespoons butter or margarine
Salt and pepper, to taste
4 chicken breast halves
1 cup dry white wine
1-pound Fettuccine
1-tablespoon flour
2 tablespoons water
Onion salt, to taste
1/2-cup Parmesan cheese, or moreRecipe
Using a large, heavy knife or a mortar and pestle, chop the fennel seeds small and mix to a paste with minced garlic, butter, salt and pepper. Salt chicken breasts on both sides. Place in a single layer in a 10" pie plate. Spread them with the butter mixture. Pour wine around them. Place the plate on the liner pan and InfraCook on HI for 12 minutes or until done. Remove chicken from the dish, pour the juices into a saucepan and bring to a boil. Combine the flour and water to make a paste, stir into the juices, and cook and stir until lightly thickened. Cook pasta according to package directions, al dente, and drain. Heap the cooked pasta on a platter. Toss it with onion salt and 3/4 of the sauce. Sprinkle generously with Parmesan cheese. Place chicken breasts on top and pour the rest of the sauce over them. Serve with extra cheese. If desired.
Yield: 4 servings
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