Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Caesar’s Chicken




Source of Recipe


Fosters Farms


List of Ingredients




1 package (about 2 lbs.) Foster Farms Whole Chicken Legs
¼ cup plus 2 TBS. Flour
½ tsp. Garlic Salt
½ cup Milk
1 can (14.5 oz.) Chicken Broth
1 tsp. Worcestershire Sauce
1 package (9 oz.) Frozen Artichoke Hearts, thawed and drained
¼ cup Grated Parmesan Cheese
1 lb. Fettuccine Pasta


Recipe



Rinse chicken; pat dry. In medium bowl or heavy plastic bag, combine ¼ cup flour, pepper, and garlic salt. Coat chicken with flour mixture; shake excess. In large skillet, sprayed with non-stick cooking spray, cook chicken, covered, over medium heat about 15 minutes. Turn chicken; cook about 15 minutes longer or until chicken is no longer pink when cut into. Remove from skillet, keep warm. In skillet, slowly stir 2 tablespoons flour, milk, chicken broth, and Worcestershire sauce. Heat to boiling; reduce heat. Simmer, uncovered, 10 minutes or until sauce begins to thicken. Stir in artichoke hears and cheese. Cook fettuccine according to package directions. Serve sauce over chicken and fettuccine.

Servings (3)