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PORTABELLA CHICKEN WITH ALFREDO SAUCE

THIS DISH IS SUPER DELICIOUS.





List of Ingredients



• 2 LARGE CHICKEN BREASTS, SKINLESS AND BONELESS CUT IN HALVES
  
• 4 LARGE PORTABELLO MUSHROOMS, SLICED 1/4" THICK
  
• 1/2 CUP FLOUR
  
• 1/4 TEASPOON DRIED PARSLEY
  
• 1/2 TEASPOON SALT
  
• 1/8 TEASPOON FRESHLY GROUND BLACK PEPPER
  
• 2 TABLESPOONS GREEN ONION SLICED THIN
  
• 1/3 CUP OLIVE OIL
  
• 2 CUPS HALF AND HALF OR LIGHT CREAM, ROOM TEMPERATURE
  
• 6 TABLESPOONS BUTTER OR MARGARINE, ROOM TEMPERATUE
  
• 4 SERVINGS OF ANGEL HAIR PASTA
  
• 1 CUP PARMESAN GRATED CHEESE
  
• 2 TABLESPOONS FLOUR
  






Instructions



1. RINSE CHICKEN AND PAT DRY WITH PAPER TOWELS. PLACE EACH BREAST HALF IN BETWEEN WAXED PAPER OR PLASTIC WRAP. POUND THE BREASTS WITH A MEAT CLEAVER OR A ROLLING PIN TO 1/8" THICK. SET CHICKEN BREASTS ASIDE.
   
2. IN A MEDIUM SIZED BOWL, MIX FLOUR, PARSLEY, SALT AND PEPPER. PLACE CHICKEN BREASTS INTO FLOUR MIXTURE AND COAT WELL ON BOTH SIDES. SET ASIDE.
   
3. IN A LARAGE SKILLET, SAUTE MUSHROOMS AND ONION IN ABOUT 2 TABLESPOON OLIVE OIL, UNTIL TENDER, REMOVE FROM SKILLET AND SET ASIDE. IN THE SAME SKILLET, ADD REMAINING OLIVE OIL AND PLACE CHICKEN PIECES INTO PAN AND SAUTE EACH SIDE FOR APPROXIMATELY 4 MINUTES OVER MEDIUM HIGH HEAT. REDUCE HEAT TO A SIMMER OR LOW AND RETURN MUSHROOMS AND ONIONS TO SKILLET SMOTHERING THE CHICKEN. COVER AND TURN HEAT OFF. LEAVE SKILLET ON STOVE WHILE MAKING PASTA AND THE SAUCE.
   
4. COOK PASTA ACCORDING TO PACKAGE DIRECTIONS, UNTIL PASTA IS TENDER, BUT STILL FIRM ( AL DENTE). DRAIN AND SET ASIDE.
   
5. IN A MEDIUM SAUCEPAN, MELT BUTTER OR MARGARINE, THEN ADD HALF AND HALF . STIR OVER MEDIUM HEAT, UNTIL HALF AND HALF BECOMES VERY WARM ( DO NOT SCORCH). REMOVE 1/2 CUP OF THE MIXTURE FROM PAN AND PLACE INTO A SMALL BOWL. USING A WIRE WHISK, ADD FLOUR MIXING WELL UNTIL SMOOTH AND LUMP FREE, ADD TO REMAINING MIXTURE IN PAN AND STIR COMSTANTLY WITH A WIRE WHISK UNTIL MIXTURE THICKENS SLIGHTLY. CONTINUE TO COOK, STIRRING CONSTANTLY, ADD 2/3 CUP OF PARMESAN CHEESE AND CONTINUE TO COOK STIRRING CONSTANTLY WHILE MIXTURE CONTINUES TO THICKEN AND CHEESE MELTS INTO SAUCE. ONCE SAUCE IS AS THICK AS YOU WANT, REMOVE FROM HEAT.
   
6. WHEN READY TO SERVE: PLACE ONE CHICKEN BREAST ON PLATE COVER WITH THE MUSHROOMS AND ONIONS, PLACE ONE SERVING OF ANGEL HAIR PASTA ON PLATE, POUR ALFREDO SAUCE ONTO PASTA AND A LITTLE BIT OVER THE CHICKEN. SPRINKLE WITH REMAINING PARMESAN CHEESE. SERVE WITH A NICE SALAD AND SOME TOASTED ITALIAN BREAD.
   
7. 4 SERVINGS
   






Final Comments


A SIMPLE BUT ELEGANT DISH TO SERVE.